This is a clever desert that I found while researching some new ideas for a Block Party.
I don't have a source for these. I adapted several recipes.
I've included some optional choices for flavors.
The traditional no bake cupcake would be regular size Chocolate Oreo Cookies, Chocolate Instant Pudding and Miniature Chocolate Chips.
Other combinations can be made with Vanilla Oreo Cookies, Pumpkin Pie Spice Instant Pudding Mix and Butterscotch Chips or Cinnamon Chips.
Candy Cane Oreo Cookies, Candy Cane Instant Pudding Mix and Miniature Mint Chocolate Chips.
The combinations are endless. Choose your favorite Oreo Cookies, any Instant Pudding Mix and any flavor of Miniature Chocolate Chips or Candy Morsels. Toffee bits would be great with Vanilla cookies and butterscotch pudding.
Here's what you'll need for the basic recipe:
2 -12 Cup Muffin Tins
24 Paper Cupcake Liners
1 package of regular sized Oreo Cookies (about 36)
6 Tbs Butter, melted
1 - 8oz. package of Cream Cheese, room temperature and softened.
1/4 C Granulated Sugar
2 TBS Whole Milk
1 - 12 oz. container of Frozen Cool Whip, thawed
1 - 3.9 oz. Package of Instant Chocolate Pudding Mix
1 C Miniature Chocolate Chips (more or less depending on your taste)
In a Food Processor:
Broken up Oreo Cookies (breaking them makes it easier to pulse)
Process until fine crumbs, to form the base.
Spoon into a mixing bowl.
Add Butter and mix well by hand.
Set aside.
In a medium mixing bowl:
Pudding mix
Prepare according to package directions.
Set aside.
In a medium mixing bowl, using a hand mixer:
Cream Cheese
Beat until creamy smooth.
Add:
Sugar
Milk
Continue beating until smooth.
Add:
1 C Cool Whip.
Fold in by hand.
Prepare the Cupcakes.
Layer the paper liners in the following order.
1. 1 TBS Cookie Crumbs, pressed firmly in the bottom.
2. 1 TBS Cream Cheese Mixture, spread evenly.
3. 1 TBS Pudding, spread evenly.
4. 1 TBS Cool Whip, spread evenly.
5. Sprinkle each with some of the Chocolate Chips.
Freeze the pans for 3 hours.
Remove and allow to sit at room temperature for 10 minutes prior to serving.
Enjoy!
Peace in the Kitchen!
Saturday, October 18, 2014
Friday, October 17, 2014
Williams Sonoma Holiday Recipes and my Pumpkin Pie recipe made from a fresh Pie Pumpkin.
I got a Heritage Thanksgiving Booklet from Williams Sonoma today and it has some wonderful Holiday recipes that I wanted to share on my blog.
The following recipes have all been adapted from the original ones.
Pear Chutney:
1 Lemon Peel (large strips of zest), removed with a paring knife
Juice the Lemon and reserve.
1 Orange Peel (large strips of zest), removed with a paring knife
Juice the Orange and reserve.
1 fresh Rosemary Sprig
1 Bay Leaf
1 Cinnamon Stick
1 TBS Butter
2 Shallots, finely chopped
2 pounds of Pears, peeled, cored and diced into 1/4" pieces.
1/4 C Pear Brandy
1/3 C Brown Sugar
Arugula leaves, Brie Cheese and Toasted Baguette slices for serving.
Tie the Fruit Zest, Rosemary, Bay Leaf and Cinnamon Stick in a piece of Cheesecloth.
In a saucepan on medium hight heat:
Melt Butter
Add:
Shallots
Pears
Cook for 6 - 8 minutes.
Deglaze the pan with the Brandy and simmer for 2 - 3 minutes. The liquid should be reduced by 1/3.
Add:
Sugar
1/2 C Orange Juice
2 TBS Lemon Juice
Herb Sachet
Reduce heat and simmer for 25 minutes.
Remove the Sachet and cool completely.
To assemble:
Place a few Arugula leaves on each baguette slice and top with 2 thin slices of Brie Cheese and a dollop of Chutney.
Enjoy!
Peace in the Kitchen!
Deluxe Mashed Potatoes:
2 C Heavy Cream
3 Cloves of Garlic, smashed
1 Shallot, coarsely chopped
1 large fresh sprig of Thyme
1 large fresh sprig of Rosemary
1 tsp Whole Black Peppercorns
2 dried Red Arbol Chiles
3 pounds of Russet Potatoes, peeled, coarsely chopped.
8 TBS (1stick) Butter, cubed
1 1/2 tsp Salt + additional to taste.
In a saucepan on medium high heat:
Cream
Garlic
Shallot
Thyme
Rosemary
Peppercorns
Chiles
Bring to a simmer.
Reduce heat to medium low and simmer.
Cook the Potatoes in boiling water until tender. Drain well.
Pass the Potatoes through a ricer, into a large serving bowl.
Add:
Butter
1 1/2 tsp Salt
Strain the Cream mixture and pour over the potatoes.
Stir until incorporated and creamy smooth.
Add additional salt to taste.
Serve hot.
Enjoy!
Peace in the Kitchen!
Cranberry & Port Wine Chutney:
1 C Ruby Port Wine
4 C Fresh Cranberries
1 C Sugar
1 C Fresh Orange Juice
Zest of 1 Orange
Zest of 1 Lemon
1 Cinnamon Stick
In a saucepan on medium high heat:
Simmer the Wine for 5 minutes.
Add all remaining ingredients and simmer for 15 minutes, until the juices have reduced and are thick enough to coat the back of a spoon.
Allow to cool to room temperature.
Transfer to a covered container and refrigerate.
Let stand at room temperature for 1 hour before serving.
Remove and discard the Cinnamon Stick just before serving.
Enjoy!
Peace in the Kitchen!
Wild Rice Pilaf with Butternut Squash:
Here's what you'll need:
Preheat the oven to 400 degrees.
2 TBS Butter
1 Small Onion, chopped
2 tsp Curry Powder
2 C Wild Rice
1 Cinnamon Stick
1 Piece of Orange Zest (3" long X 1/2")
4 1/2 C Chicken Broth ( I use a Vegetarian Chicken Broth)
1/2 C diced dried Apricots
1/2 C dried Cherries
1 small Butternut Squash, halved, seeded, peeled, diced.
2 tsp Olive Oil
Salt and Pepper to taste
3/4 C Chopped Pecans
In a large saucepan on medium low heat:
Heat Butter
Onion
Saute until tender
Add:
Curry Powder
Stir well.
Add:
Rice
Cinnamon Stick
Orange Zest
Cook for 2 minutes.
Add:
Broth
Apricots
Cherries
Increase heat to high and bring to a boil..
Cover, reduce heat to medium low and cook for 55 minutes.
Remove from heat and let stand, covered, for 10 minutes.
In a small bowl;
Toss Squash with Olive Oil.
Spread out evenly onto a sheet pan lined with parchment paper.
Season with Salt and Pepper.
Roast for 15 minutes.
Assemble the Pilaf:
Transfer Rice mixture to a large serving bowl.
Discard the Cinnamon Stick and the Orange Zest.
Fold in the Squash and Pecans.
Season to taste with Salt and Pepper.
Enjoy!
Peace in the Kitchen!
Kale and Quinoa Salad:
1 tsp Honey
1 tsp Dijon Mustard
3 TBS White Wine Vinegar
1/4 C Olive Oil
1/2 tsp Salt
1/4 tsp Pepper
2 Bunches of Kale, remove and discard the stems.
Julienne the leaves.
1/2 C cooked and cooled White Quinoa
1/4 C Thinly Sliced Red Onion
1/4 C Roughly Chopped Pistachios
1/4 C Pomegranate Seeds
In a small bowl:
Honey
Mustard
Vinegar
Olive Oil
Salt Pepper
Whisk well.
In a large serving bowl, 30 minutes before serving:
Kale
Half of the Vinaigrette
Toss well and set aside.
Just before serving add :
Quinoa
Red Onion
Pistachios
Pomegranate Seeds.
Remaining Vinaigrette
Toss well to combine.
Season to taste with additional Salt and Pepper.
Enjoy!
Peace in the Kitchen!
Roasted Broccoli with Pine Nuts & Parmesan.
Here's what you'll need:
Preheat the oven to 400 degrees.
1 Roasting Pan or an Enameled Cast Iron Casserole pan.
2 pounds of Broccoli, cut into 1" Florets.
2 TBS Olive Oil
Salt and Pepper
1/4 C ToastedPine Nuts
A Pinch of Red Pepper Flakes
Fresh Shaved Parmesan Cheese.
In the Roasting Pan or Casserole:
Toss the Broccoli with Oil.
Spread evenly in the pan.
Roast in the oven for 20 - 25 minutes.
Stir frequently.
Transfer to a serving platter.
Sprinkle evenly Pine Nuts and Red Pepper Flakes.
Serve and garnish with Parmesan shavings.
Enjoy!
Peace in the Kitchen!
I love Pumpkin Pie..... any kind of Pumpkin Pie. There are so many variations. I've always wanted to make one from a fresh pumpkin. I'm making this one for our Thanksgiving dinner this year, (2013).
Homemade Pumpkin Pie from Scratch:
2 C fresh cooked pumpkin: 1-2 small pie pumpkins. Remove the stems, quarter them, remove the seeds and string. Steam the quarters in a steamer over boiling water until tender, ( I did them in a tall Pasta Pot and it took about 45 minutes) Allow the pieces to cool. The skin will be easy to peel off. Mash the pumpkin with a stick blender or in a food processor.)
Pie pumpkins are small and dense and usually have a medium or dark orange color. They usually appear in markets and grocery stores in September, and continue to be sold through November. The most common variety is the deliciously flavorful sugar pie, but other eating pumpkins may include winter luxury, deep red, and golden cushaw.
3 Eggs
1 (12oz.) can of Evaporated Milk
1/2 C Milk (or Egg Nog) I make mine with Egg Nog
3/4 C Sugar
1/4 tsp Salt
1/4 tsp ground Cloves
1/2 tsp ground Ginger
1/2 tsp Nutmeg
1 tsp Cinnamon
1-9" unbaked deep dish Pie Crust
Place the Crust in a deep dish pie plate
In a bowl, combine
2 C fresh Pumpkin
Sugar
Salt
Clove
Ginger
Nutmeg
Cinnamon
Mix well
In a bowl, whisk:
Eggs
Evaporated Milk
Milk or Egg Nog
Whisk well
Add wet mixture to dry mixture
Mix well
Pour filling into the Pie Shell ( if you have more than you need, save for mini pie tarts)
Place pie pan on a cookie sheet
Bake at 400 degrees for 50 minutes or until a knife comes out clean when tested in the center of the pie.
Use a pie crust shield if needed halfway through to avoid burning the crust.
Cool completely on a wire rack
Refrigerate and chill completely before serving
Serve with Whipped Cream
NOTE:
This is the only Pumpkin Pie I will make for the Holidays. It was the best Pumpkin Pie I have ever eaten.
Enjoy!
Peace in the Kitchen!
The following recipes have all been adapted from the original ones.
Pear Chutney:
1 Lemon Peel (large strips of zest), removed with a paring knife
Juice the Lemon and reserve.
1 Orange Peel (large strips of zest), removed with a paring knife
Juice the Orange and reserve.
1 fresh Rosemary Sprig
1 Bay Leaf
1 Cinnamon Stick
1 TBS Butter
2 Shallots, finely chopped
2 pounds of Pears, peeled, cored and diced into 1/4" pieces.
1/4 C Pear Brandy
1/3 C Brown Sugar
Arugula leaves, Brie Cheese and Toasted Baguette slices for serving.
Tie the Fruit Zest, Rosemary, Bay Leaf and Cinnamon Stick in a piece of Cheesecloth.
In a saucepan on medium hight heat:
Melt Butter
Add:
Shallots
Pears
Cook for 6 - 8 minutes.
Deglaze the pan with the Brandy and simmer for 2 - 3 minutes. The liquid should be reduced by 1/3.
Add:
Sugar
1/2 C Orange Juice
2 TBS Lemon Juice
Herb Sachet
Reduce heat and simmer for 25 minutes.
Remove the Sachet and cool completely.
To assemble:
Place a few Arugula leaves on each baguette slice and top with 2 thin slices of Brie Cheese and a dollop of Chutney.
Enjoy!
Peace in the Kitchen!
Deluxe Mashed Potatoes:
2 C Heavy Cream
3 Cloves of Garlic, smashed
1 Shallot, coarsely chopped
1 large fresh sprig of Thyme
1 large fresh sprig of Rosemary
1 tsp Whole Black Peppercorns
2 dried Red Arbol Chiles
3 pounds of Russet Potatoes, peeled, coarsely chopped.
8 TBS (1stick) Butter, cubed
1 1/2 tsp Salt + additional to taste.
In a saucepan on medium high heat:
Cream
Garlic
Shallot
Thyme
Rosemary
Peppercorns
Chiles
Bring to a simmer.
Reduce heat to medium low and simmer.
Cook the Potatoes in boiling water until tender. Drain well.
Pass the Potatoes through a ricer, into a large serving bowl.
Add:
Butter
1 1/2 tsp Salt
Strain the Cream mixture and pour over the potatoes.
Stir until incorporated and creamy smooth.
Add additional salt to taste.
Serve hot.
Enjoy!
Peace in the Kitchen!
Cranberry & Port Wine Chutney:
1 C Ruby Port Wine
4 C Fresh Cranberries
1 C Sugar
1 C Fresh Orange Juice
Zest of 1 Orange
Zest of 1 Lemon
1 Cinnamon Stick
In a saucepan on medium high heat:
Simmer the Wine for 5 minutes.
Add all remaining ingredients and simmer for 15 minutes, until the juices have reduced and are thick enough to coat the back of a spoon.
Allow to cool to room temperature.
Transfer to a covered container and refrigerate.
Let stand at room temperature for 1 hour before serving.
Remove and discard the Cinnamon Stick just before serving.
Enjoy!
Peace in the Kitchen!
Wild Rice Pilaf with Butternut Squash:
Here's what you'll need:
Preheat the oven to 400 degrees.
2 TBS Butter
1 Small Onion, chopped
2 tsp Curry Powder
2 C Wild Rice
1 Cinnamon Stick
1 Piece of Orange Zest (3" long X 1/2")
4 1/2 C Chicken Broth ( I use a Vegetarian Chicken Broth)
1/2 C diced dried Apricots
1/2 C dried Cherries
1 small Butternut Squash, halved, seeded, peeled, diced.
2 tsp Olive Oil
Salt and Pepper to taste
3/4 C Chopped Pecans
In a large saucepan on medium low heat:
Heat Butter
Onion
Saute until tender
Add:
Curry Powder
Stir well.
Add:
Rice
Cinnamon Stick
Orange Zest
Cook for 2 minutes.
Add:
Broth
Apricots
Cherries
Increase heat to high and bring to a boil..
Cover, reduce heat to medium low and cook for 55 minutes.
Remove from heat and let stand, covered, for 10 minutes.
In a small bowl;
Toss Squash with Olive Oil.
Spread out evenly onto a sheet pan lined with parchment paper.
Season with Salt and Pepper.
Roast for 15 minutes.
Assemble the Pilaf:
Transfer Rice mixture to a large serving bowl.
Discard the Cinnamon Stick and the Orange Zest.
Fold in the Squash and Pecans.
Season to taste with Salt and Pepper.
Enjoy!
Peace in the Kitchen!
Kale and Quinoa Salad:
1 tsp Honey
1 tsp Dijon Mustard
3 TBS White Wine Vinegar
1/4 C Olive Oil
1/2 tsp Salt
1/4 tsp Pepper
2 Bunches of Kale, remove and discard the stems.
Julienne the leaves.
1/2 C cooked and cooled White Quinoa
1/4 C Thinly Sliced Red Onion
1/4 C Roughly Chopped Pistachios
1/4 C Pomegranate Seeds
In a small bowl:
Honey
Mustard
Vinegar
Olive Oil
Salt Pepper
Whisk well.
In a large serving bowl, 30 minutes before serving:
Kale
Half of the Vinaigrette
Toss well and set aside.
Just before serving add :
Quinoa
Red Onion
Pistachios
Pomegranate Seeds.
Remaining Vinaigrette
Toss well to combine.
Season to taste with additional Salt and Pepper.
Enjoy!
Peace in the Kitchen!
Roasted Broccoli with Pine Nuts & Parmesan.
Here's what you'll need:
Preheat the oven to 400 degrees.
1 Roasting Pan or an Enameled Cast Iron Casserole pan.
2 pounds of Broccoli, cut into 1" Florets.
2 TBS Olive Oil
Salt and Pepper
1/4 C ToastedPine Nuts
A Pinch of Red Pepper Flakes
Fresh Shaved Parmesan Cheese.
In the Roasting Pan or Casserole:
Toss the Broccoli with Oil.
Spread evenly in the pan.
Roast in the oven for 20 - 25 minutes.
Stir frequently.
Transfer to a serving platter.
Sprinkle evenly Pine Nuts and Red Pepper Flakes.
Serve and garnish with Parmesan shavings.
Enjoy!
Peace in the Kitchen!
I love Pumpkin Pie..... any kind of Pumpkin Pie. There are so many variations. I've always wanted to make one from a fresh pumpkin. I'm making this one for our Thanksgiving dinner this year, (2013).
Homemade Pumpkin Pie from Scratch:
2 C fresh cooked pumpkin: 1-2 small pie pumpkins. Remove the stems, quarter them, remove the seeds and string. Steam the quarters in a steamer over boiling water until tender, ( I did them in a tall Pasta Pot and it took about 45 minutes) Allow the pieces to cool. The skin will be easy to peel off. Mash the pumpkin with a stick blender or in a food processor.)
Pie pumpkins are small and dense and usually have a medium or dark orange color. They usually appear in markets and grocery stores in September, and continue to be sold through November. The most common variety is the deliciously flavorful sugar pie, but other eating pumpkins may include winter luxury, deep red, and golden cushaw.
3 Eggs
1 (12oz.) can of Evaporated Milk
1/2 C Milk (or Egg Nog) I make mine with Egg Nog
3/4 C Sugar
1/4 tsp Salt
1/4 tsp ground Cloves
1/2 tsp ground Ginger
1/2 tsp Nutmeg
1 tsp Cinnamon
1-9" unbaked deep dish Pie Crust
Place the Crust in a deep dish pie plate
In a bowl, combine
2 C fresh Pumpkin
Sugar
Salt
Clove
Ginger
Nutmeg
Cinnamon
Mix well
In a bowl, whisk:
Eggs
Evaporated Milk
Milk or Egg Nog
Whisk well
Add wet mixture to dry mixture
Mix well
Pour filling into the Pie Shell ( if you have more than you need, save for mini pie tarts)
Place pie pan on a cookie sheet
Bake at 400 degrees for 50 minutes or until a knife comes out clean when tested in the center of the pie.
Use a pie crust shield if needed halfway through to avoid burning the crust.
Cool completely on a wire rack
Refrigerate and chill completely before serving
Serve with Whipped Cream
NOTE:
This is the only Pumpkin Pie I will make for the Holidays. It was the best Pumpkin Pie I have ever eaten.
Enjoy!
Peace in the Kitchen!
 |
| I prepared the pumpkin today and put it in the freezer until I make the pie for Thanksgiving Dinner. I'll post additional pictures when I make the pie. |
 |
| This is the best Pumpkin Pie I have ever tasted. We will make this every year for Thanksgiving. |
 |
| I had enough filling to make another Pumpkin Pie. My wife made it, along with a Blueberry Pie. |
Thursday, October 16, 2014
Crock Pot Italian Soup
I'm on a Soup kick this Fall.
I created this one in 2009. It's in my collection of The Best of the Best Recipes.
4 Carrots, sliced
1 Onion, chopped
4 Potatoes, diced
5 Ribs of Celery, chopped
3 tsp Vegetarian Beef Powder or 3 Vegetarian Bouillon Cubes
1 1/4 tsp Dried Basil
1/2 tsp Salt
1/4 tsp Black Pepper
1 small can of Kidney Beans, undrained (14oz - 16oz)
1 small can of Italian diced Tomatoes with juice.(14oz - 16oz)
3 C Water
Layer all ingredients in the order listed and don't stir.
Cover and cook on low for 8 - 9 hours.
When it's done. stir well and serve hot.
Enjoy!
Peace in the Kitchen!
I created this one in 2009. It's in my collection of The Best of the Best Recipes.
4 Carrots, sliced
1 Onion, chopped
4 Potatoes, diced
5 Ribs of Celery, chopped
3 tsp Vegetarian Beef Powder or 3 Vegetarian Bouillon Cubes
1 1/4 tsp Dried Basil
1/2 tsp Salt
1/4 tsp Black Pepper
1 small can of Kidney Beans, undrained (14oz - 16oz)
1 small can of Italian diced Tomatoes with juice.(14oz - 16oz)
3 C Water
Layer all ingredients in the order listed and don't stir.
Cover and cook on low for 8 - 9 hours.
When it's done. stir well and serve hot.
Enjoy!
Peace in the Kitchen!
Butternut Squash Soup
Here's one more of my favorite Fall Soup recipes. I created this one in 2009. It's in my collection of The Best of The Best Recipes.
1 TBS Olive Oil
1 C Chopped Onion
1 (1 1/4 pound) Butternut Squash, peeled, cored and cut into 1/2" cubes. (4 C).
1/2 tsp Salt
1/2 tsp Cumin
1/2 tsp ground Coriander
4 C Vegetable Broth
1 - 15oz. cans of White Beans, drained and rinsed.
2 TBS Orange Juice
2 TBS Balsamic Vinegar
Salt and Pepper to taste
In a large skillet on medium high heat:
Heat Oil
Add:
Onion for 3 - 4 minutes, until soft.
Add:
Squash
Salt
Cumin
Coriander
Broth
Bring to a boil.
Reduce heat and simmer 15 - 28 minutes, until Squash is tender.
Add:
Beans
Orange Juice
Vinegar
Heat thoroughly.
Use an immersion blender to puree the soup. (See Note Below)
Salt and Pepper to taste.
NOTE:
If you want a hearty Provencal Soup, don't puree it and add Croutons to the individual servings.
I also Roast the Squash for this recipe and keep it chunky. I don't puree it.
I also Roast the Squash for this recipe and keep it chunky. I don't puree it.
 |
| Drizzled with Herbes de Provence Olive Oil before Roasting. |
Enjoy!
Peace in the Kitchen!
Vegetarian Barley Soup
This is an original recipe that I created in 2010. I though that it was posted on the blog. I discovered today that it's not. This comes from my hand written collection of The Best of the Best Recipes that I began in 1974.
Vegetarian Barley Soup:
3 TBS Butter
2 Onions, diced
2 Stalks of Celery, chopped
2 Carrots, diced
1 can (12oz.) diced Tomatoes
8 C Water with 4 TBS of Vegetarian Beef Powder or Vegetable Bouillon.
1 tsp dried Basil
1 tsp dried Thyme
2 tsp Salt
1/4 tsp Black Pepper
1 C Barley or ( 1/2 C Barley and 1/2 C dried Split Peas)
2 C Frozen Green Beans
1 TBS Dill Weed
In a large skillet on medium high heat:
Melt Butter
Add:
Onion
Celery
Carrot
Stir occasionally until vegetables are tender.
Add:
Tomatoes
Water
Basil
Thyme
Salt
Pepper
Stir well.
Bring to a boil.
Reduce heat to simmer.
Add:
Barley
Stir to combine well.
Cover and simmer for 1 1/2 hours.
Add the Frozen Beans during the last 10 minutes.
Remove from heat, add Dill.
Stir well.
Serve Hot!
Enjoy!
Peace in the Kitchen!
Vegetarian Barley Soup:
3 TBS Butter
2 Onions, diced
2 Stalks of Celery, chopped
2 Carrots, diced
1 can (12oz.) diced Tomatoes
8 C Water with 4 TBS of Vegetarian Beef Powder or Vegetable Bouillon.
1 tsp dried Basil
1 tsp dried Thyme
2 tsp Salt
1/4 tsp Black Pepper
1 C Barley or ( 1/2 C Barley and 1/2 C dried Split Peas)
2 C Frozen Green Beans
1 TBS Dill Weed
In a large skillet on medium high heat:
Melt Butter
Add:
Onion
Celery
Carrot
Stir occasionally until vegetables are tender.
Add:
Tomatoes
Water
Basil
Thyme
Salt
Pepper
Stir well.
Bring to a boil.
Reduce heat to simmer.
Add:
Barley
Stir to combine well.
Cover and simmer for 1 1/2 hours.
Add the Frozen Beans during the last 10 minutes.
Remove from heat, add Dill.
Stir well.
Serve Hot!
Enjoy!
Peace in the Kitchen!
Wednesday, October 15, 2014
Slow Cooked Kickin Cowboy Casserole
I simply posted a link to this recipe from Melissa's Southern Style Kitchen. It's such a great casserole to share with a large group of people. It's a great Tex - Mex recipe.
http://www.melissassouthernstylekitchen.com/2014/10/slow-cooked-kickin-cowboy-casserole.html
Enjoy!
Peace in the Kitchen Y'all!
http://www.melissassouthernstylekitchen.com/2014/10/slow-cooked-kickin-cowboy-casserole.html
Enjoy!
Peace in the Kitchen Y'all!
Easy Gingerbread Pinwheel Cookies from Pillsbury
Here's an easy, great tasting Christmas cookie from Pillsbury.
Gingerbread Pinwheel Cookies
Here's what you'll need:
Preheat the oven to 350 degrees.
Sheet Pans lined with waxed paper to roll the dough and lined with parchment paper for baking the cookies.
1 roll (30 oz.) Pillsbury refrigerated Gingerbread Cookie Dough.
1 roll (30 oz.) Pillsbury refrigerated Sugar Cookie Dough
Granulated Sugar for sprinkling the dough.
Cut each roll of dough in half. Wrap and refrigerate the remaining dough for another use..... or, I just make more cookies to share during the holidays.
Place a 17" X 12" piece of waxed paper on a sheet pan.
Cut the Gingerbread dough in half lengthwise and place side by side on the sheet pan.
Top with another piece of waxed paper.
Roll out the dough to form a 14" X 9" rectangle.
Freeze for 5 minutes.
Repeat the same procedure with the Sugar Cookie Dough.
Freeze for 5 minutes.
Remove the top sheet of paper on the Sugar Cookie Dough, lift the dough with the waxed paper and place the rectangle of dough onto the rectangle of Gingerbread dough.
Gently pat them together.
Refrigerate for 5 minutes.
Remove the top piece of paper.
With the long side of the dough facing you, begin rolling the dough into a log. Using the waxed paper to tighten the roll as you roll it.
This is the same procedure as a cake roll.
Wrap the dough securely with paper and freeze for 45 minutes.
Unwrap the dough and cut into 4 equal rolls. Work with 1 roll at a time, keeping the remaining rolls in the freezer until ready to slice.
Cut each roll into 13 - 14 (1/2") slices.
Place cookies on a sheet pan lined with parchment paper, 2" apart.
Reshaping the rounds as needed.
Sprinkle the tops of the cookies with granulated sugar.
Bake for 10 - 12 minutes. The edges should be golden brown.
Remove the pan to a rack and cool for 5 minutes.
Transfer the cookies to the rack and cool completely.
NOTE:
Another option would be to use Pillsbury refrigerated Peppermint Cookie Dough along with the Sugar Dough.
Enjoy!
Peace in the Kitchen!
Gingerbread Pinwheel Cookies
Here's what you'll need:
Preheat the oven to 350 degrees.
Sheet Pans lined with waxed paper to roll the dough and lined with parchment paper for baking the cookies.
1 roll (30 oz.) Pillsbury refrigerated Gingerbread Cookie Dough.
1 roll (30 oz.) Pillsbury refrigerated Sugar Cookie Dough
Granulated Sugar for sprinkling the dough.
Cut each roll of dough in half. Wrap and refrigerate the remaining dough for another use..... or, I just make more cookies to share during the holidays.
Place a 17" X 12" piece of waxed paper on a sheet pan.
Cut the Gingerbread dough in half lengthwise and place side by side on the sheet pan.
Top with another piece of waxed paper.
Roll out the dough to form a 14" X 9" rectangle.
Freeze for 5 minutes.
Repeat the same procedure with the Sugar Cookie Dough.
Freeze for 5 minutes.
Remove the top sheet of paper on the Sugar Cookie Dough, lift the dough with the waxed paper and place the rectangle of dough onto the rectangle of Gingerbread dough.
Gently pat them together.
Refrigerate for 5 minutes.
Remove the top piece of paper.
With the long side of the dough facing you, begin rolling the dough into a log. Using the waxed paper to tighten the roll as you roll it.
This is the same procedure as a cake roll.
Wrap the dough securely with paper and freeze for 45 minutes.
Unwrap the dough and cut into 4 equal rolls. Work with 1 roll at a time, keeping the remaining rolls in the freezer until ready to slice.
Cut each roll into 13 - 14 (1/2") slices.
Place cookies on a sheet pan lined with parchment paper, 2" apart.
Reshaping the rounds as needed.
Sprinkle the tops of the cookies with granulated sugar.
Bake for 10 - 12 minutes. The edges should be golden brown.
Remove the pan to a rack and cool for 5 minutes.
Transfer the cookies to the rack and cool completely.
NOTE:
Another option would be to use Pillsbury refrigerated Peppermint Cookie Dough along with the Sugar Dough.
Enjoy!
Peace in the Kitchen!
Tuesday, October 14, 2014
Pannettone Bread Pudding, a Best of the Best recipe from 2002
Here's my recipe from 2002 for Pannettone Bread Pudding. I'm surprised it took me this long to post the recipe.
Panettone Bread Pudding
Serve with Egg Nog Sauce:
I have my Best of the Best recipe on the blog for my favorite Bread Pudding . This one is traditionally served at Christmas.
Panettone Bread Pudding
Here's what you'll need:
Preheat the oven to 325 degrees.
1 - 2-3 quart baking dish, buttered well.
1 pint (2 C) Milk
1 pint (2 C) Heavy Cream
2 TBS Vanilla
4 Eggs
3/4 C (6oz.) Granulated Sugar
1 Loaf of Pannettone Bread cut into thick slices and buttered well.
The Zest of 1 Orange
3 TBS Cognac
Confectioners Sugar
Custard Base.
In a saucepan:
Milk
Heavy Cream
Bring to a boil
Add:
Vanilla
Orange Zest
Whisk well.
Remove from heat, Add Cognac and set aside.
In a large mixing bowl:
Eggs
Sugar
Whisk until pale and sugar is dissolved.
Add the Milk and Cream from the Saucepan
Dip the Bread slices into the custard.
Place them into the dish.
Pour remaining custard into the dish.
Place the pan in a large Roasting Pan filled halfway with Hot Water.
Sprinkle the top with Confectioners Sugar .
Bake 45 minutes.
When baked, it should have a crust and be wobbly in the center.
Remove the dish to a rack and cool completely. It can also be served warm.
Enjoy!
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1 pint (2 C) Milk
1 pint (2 C) Heavy Cream
2 TBS Vanilla
4 Eggs
3/4 C (6oz.) Granulated Sugar
1 Loaf of Pannettone Bread cut into thick slices and buttered well.
The Zest of 1 Orange
3 TBS Cognac
Confectioners Sugar
Custard Base.
In a saucepan:
Milk
Heavy Cream
Bring to a boil
Add:
Vanilla
Orange Zest
Whisk well.
Remove from heat, Add Cognac and set aside.
In a large mixing bowl:
Eggs
Sugar
Whisk until pale and sugar is dissolved.
Add the Milk and Cream from the Saucepan
Dip the Bread slices into the custard.
Place them into the dish.
Pour remaining custard into the dish.
Place the pan in a large Roasting Pan filled halfway with Hot Water.
Sprinkle the top with Confectioners Sugar .
Bake 45 minutes.
When baked, it should have a crust and be wobbly in the center.
Remove the dish to a rack and cool completely. It can also be served warm.
Enjoy!
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1 1/2 C Egg Nog
1 TBS Cognac
1 tsp Almont Extract.
In a Small Saucepan on Medium Hight Heat:
All Ingredients.
Whisk well.
Heat until it begins to Boil, stirring constantly.
Continue heating for 1 minute or until it begins to thicken.
Pumpkin Mousse
It's time to repost my recipe for Pumpkin Mousse. Fall is here and this is a great Thanksgiving Dessert.
This is from my Best of the Best collection of favorite recipes. This one is from 2007.
Pumpkin Mousse:
1 can pumpkin
3 C heavy cream
3/4 C sugar
1/2 tsp pumpkin pie spice
1 TBS vanilla
Gingersnaps for garnish when served alone.
Combine, in a medium saucepan on medium heat:
pumpkin
1 C cream
sugar
spice
Simmer for 5 minutes
Cool completely
Whip remaining cream and vanilla
Fold into the pumpkin mixture
Pour into serving dishes and top with crumbled Ginger Snaps.
Enjoy!
Peace in the Kitchen!
This is from my Best of the Best collection of favorite recipes. This one is from 2007.
Pumpkin Mousse:
1 can pumpkin
3 C heavy cream
3/4 C sugar
1/2 tsp pumpkin pie spice
1 TBS vanilla
Gingersnaps for garnish when served alone.
Combine, in a medium saucepan on medium heat:
pumpkin
1 C cream
sugar
spice
Simmer for 5 minutes
Cool completely
Whip remaining cream and vanilla
Fold into the pumpkin mixture
Pour into serving dishes and top with crumbled Ginger Snaps.
Enjoy!
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Christmas Cranberry Orange Pecan Bread
This is such an iconic Christmas Bread. My Aunt Faye and Grandmother made this during the Holidays.
Here's what you'll need:
Preheat the oven to 350 degrees
1 - Loaf Pan (9" X 5") brushed well with Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour) I start with 1 C of each mixed well in a jar and refrigerated. I always have it available for all of my baking needs.
Cranberry Orange Pecan Bread.
2 C Flour
3/4 C granulated Sugar
1 1/2 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Salt
The Juice and Zest of 1 Orange
3/4 C Buttermilk
1 Egg, beaten
3 TBS Vegetable Oil
1 C Dried Cranberries
1 C chopped Pecans
Dry Ingredients.
In a large mixing bowl:
Flour
Sugar
Baking Powder
Baking Soda
Salt
Whisk well.
Wet Ingredients.
In a medium mixing bowl:
Orange Juice
Orange Zest
Buttermilk
Egg
Vegetable Oil
Whisk well.
Add wet ingredients to the dry ingredients and whisk just until combined.
Fold in, by hand:
Cranberries
Pecans
Pour into the pan.
Bake 55 to 60 minutes. A toothpick tested in the center should come out clean.
Remove pan to a rack and cool for 10 minutes.
Transfer the bread, right side up, to the rack to cool completely.
Enjoy!
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Popovers , my recipe from the 70's
There's something magical and delicious about a fresh, hot, buttered Popover served with your favorite Jam. I used to make them a lot in the 70's. I decided to start making them again.
Here's what you'll need:
Your Favorite Jam for Serving.
Preheat the oven to 450 degrees.
1 - Popover Pan, greased well with Crisco Shortening.
This recipe makes 6 Popovers.
2 Large Eggs
1 C Whole Milk
1 TBS Butter, melted.
1 C Flour
1/2 tsp Salt
In a Medium Mixing Bowl:
Eggs
Milk
Butter
Whisk well.
Add:
Flour
Salt
Whisk just until combined.
Pour Batter evenly among the Popover Cups.
Bake for 15 minutes.
Reduce the Heat to 350.
Continue Baking for an additional 30 minutes.
Remove the Pan to a Rack,
Poke each Popover with a Paring Knife to release the Steam
Serve Hot with Butter and your favorite Jam.
Enjoy!
Peace in the Kitchen!
Since we've been traveling to England, we were inspired to add Christmas Popovers to our Holiday Menu. This is my version of Yorkshire Pudding.
Mine are made with Butter and a bit of Vegetable Cooking Spray to keep them Vegetarian.
I don't use the typical drippings from Beef or Lard. You can also Grease the Pans with a Vegetable Shortening.
These are served Hot with Butter and your favorite Holiday Gravy. I make a Vegetarian Gravy.
If you don't own a traditional Popover Pan, you should buy one to make successful Popovers.
Herbed Christmas Popovers
Here's what you'll need:
Preheat the oven to 425 degrees.
1 - 12 C Popover Pan.
They need to be Baked in a Hot oven and........ No Peeking!
2 C Flour
1/4 C Chopped Fresh Rosemary
1 TBS Salt
1 tsp Pepper
1 tsp Nutmeg
3 Eggs
2 1/2 C Whole Milk
5 TBS Butter, melted and set aside. It will be divided.
In a Small Mixing Bowl:
Sifted Flour
Rosemary
Salt
Pepper Nutmeg
Whisk well.
In a Large Mixing Bowl:
Eggs
Milk
Whisk well.
Gradually Add:
Dry Ingredients
Add:
3 TBS of Melted Butter.
Stir just to combine with a Wooden Spoon. Do not Whisk.
Do not Overmix.
Brush the Cups of the Pan with remaining Butter.
Spray with the Cooking Spray.
Put the Pan in the Preheated Oven just to Heat it. About 2 or 3 minutes. Just long enough to heat the Butter and Cooking Spray.
Fill each Cup 3/4 Full with Batter.
Bake for 30 minutes. (Do Not Peek)
(You should eat them Hot. Bake them 30 minutes before serving.)
Remove Pan to a Rack.
Remove the Popovers to a Serving Platter.
Serve Hot with Butter and Jam or Gravy.
Enjoy!
Peace in the Kitchen!
Here's what you'll need:
Your Favorite Jam for Serving.
Preheat the oven to 450 degrees.
1 - Popover Pan, greased well with Crisco Shortening.
This recipe makes 6 Popovers.
2 Large Eggs
1 C Whole Milk
1 TBS Butter, melted.
1 C Flour
1/2 tsp Salt
In a Medium Mixing Bowl:
Eggs
Milk
Butter
Whisk well.
Add:
Flour
Salt
Whisk just until combined.
Pour Batter evenly among the Popover Cups.
Bake for 15 minutes.
Reduce the Heat to 350.
Continue Baking for an additional 30 minutes.
Remove the Pan to a Rack,
Poke each Popover with a Paring Knife to release the Steam
Serve Hot with Butter and your favorite Jam.
Enjoy!
Peace in the Kitchen!
Since we've been traveling to England, we were inspired to add Christmas Popovers to our Holiday Menu. This is my version of Yorkshire Pudding.
Mine are made with Butter and a bit of Vegetable Cooking Spray to keep them Vegetarian.
I don't use the typical drippings from Beef or Lard. You can also Grease the Pans with a Vegetable Shortening.
These are served Hot with Butter and your favorite Holiday Gravy. I make a Vegetarian Gravy.
If you don't own a traditional Popover Pan, you should buy one to make successful Popovers.
Herbed Christmas Popovers
Here's what you'll need:
Preheat the oven to 425 degrees.
1 - 12 C Popover Pan.
They need to be Baked in a Hot oven and........ No Peeking!
2 C Flour
1/4 C Chopped Fresh Rosemary
1 TBS Salt
1 tsp Pepper
1 tsp Nutmeg
3 Eggs
2 1/2 C Whole Milk
5 TBS Butter, melted and set aside. It will be divided.
In a Small Mixing Bowl:
Sifted Flour
Rosemary
Salt
Pepper Nutmeg
Whisk well.
In a Large Mixing Bowl:
Eggs
Milk
Whisk well.
Gradually Add:
Dry Ingredients
Add:
3 TBS of Melted Butter.
Stir just to combine with a Wooden Spoon. Do not Whisk.
Do not Overmix.
Brush the Cups of the Pan with remaining Butter.
Spray with the Cooking Spray.
Put the Pan in the Preheated Oven just to Heat it. About 2 or 3 minutes. Just long enough to heat the Butter and Cooking Spray.
Fill each Cup 3/4 Full with Batter.
Bake for 30 minutes. (Do Not Peek)
(You should eat them Hot. Bake them 30 minutes before serving.)
Remove Pan to a Rack.
Remove the Popovers to a Serving Platter.
Serve Hot with Butter and Jam or Gravy.
Enjoy!
Peace in the Kitchen!
Monday, October 13, 2014
German Lebkuchen Cookies
I love these German Christmas Cookies. I lived in Germany during the early 70's and experienced Christmas there. My wife and I had the opportunity to visit the German Christmas Market in Birmingham, England in 2012. It's the largest German Christmas Market outside of Germany. There's nothing quite like Christmas in Germany and the Christmas German Market. There's an iconic taste to these cookies that remind me of those memories.
I buy the Oblaten Wafers at our local German Deli.
Here's what you'll need:
Preheat the oven to 350 degrees
Sheet Pans lined with Parchment Paper
Cookie ingredients:
5 Large Eggs
1 3/4 C Granulated Sugar
2 1/2 C finely ground Almonds, with skins.
1 C Flour
1/2 C finely diced Candied Orange Peel
1/2 C finely diced Candied Lemon Peel
2 tsp Cinnamon
1 tsp Cardamom
1/2 tsp Nutmeg
1/4 tsp ground Cloves
1/4 tsp Allspice
1/4 tsp ground Ginger
50 - 2 3/4" to 3" Oblaten German Baking Wafers
Icing ingredients:
Half of the cookies will be iced with Lemon Glaze and half of them will be iced with Chocolate. If you want all of them to be iced with the same , adjust the recipes accordingly.
1 C Confectioner's Sugar
2 TBS fresh Lemon Juice
1 C Chocolate Chips
Sliced Almonds for garnish
In a Stand Mixer with a paddle attachment:
Eggs
Sugar
Beat for 5 minutes.
Transfer to a glass bowl over a saucepan of simmering water on low heat.
Whisk vigorously, by hand, until it begins to thicken.
Remove from heat and continue beating until completely cooled.
In a large mixing bowl:
Ground Almonds
Flour
Orange Peel
Lemon Peel
Cinnamon
Nutmeg
Cloves
Allspice
Ginger
Mix well.
Fold in the Egg Mixture.
Cover and refrigerate overnight.
Place the Oblaten, 2" apart, on a sheet pan lined with parchment paper.
Spread 1 TBS of batter on each wafer, spreading it to the edges of the wafers.
Allow the pan of cookies to sit at room temperature for 1 hour before baking.
Bake for 15 - 20 minutes.
Remove the sheet pans to a rack and cool for 10 minutes.
Transfer the cookies to the rack and cool completely.
Lemon Icing directions.
In a small bowl:
Confectioners Sugar
Lemon Juice
Blend together with a fork to make a thin glaze.
Spread this over half of the cookies.
Chocolate directions.
Place Chocolate Chips in a glass bowl and heat in a microwave until melted. Stirring often.
Spread over the remaining cookies.
Garnish each cookie with Almond Slices.
Enjoy!
Peace in the Kitchen!
I buy the Oblaten Wafers at our local German Deli.
Here's what you'll need:
Preheat the oven to 350 degrees
Sheet Pans lined with Parchment Paper
Cookie ingredients:
5 Large Eggs
1 3/4 C Granulated Sugar
2 1/2 C finely ground Almonds, with skins.
1 C Flour
1/2 C finely diced Candied Orange Peel
1/2 C finely diced Candied Lemon Peel
2 tsp Cinnamon
1 tsp Cardamom
1/2 tsp Nutmeg
1/4 tsp ground Cloves
1/4 tsp Allspice
1/4 tsp ground Ginger
50 - 2 3/4" to 3" Oblaten German Baking Wafers
Icing ingredients:
Half of the cookies will be iced with Lemon Glaze and half of them will be iced with Chocolate. If you want all of them to be iced with the same , adjust the recipes accordingly.
1 C Confectioner's Sugar
2 TBS fresh Lemon Juice
1 C Chocolate Chips
Sliced Almonds for garnish
In a Stand Mixer with a paddle attachment:
Eggs
Sugar
Beat for 5 minutes.
Transfer to a glass bowl over a saucepan of simmering water on low heat.
Whisk vigorously, by hand, until it begins to thicken.
Remove from heat and continue beating until completely cooled.
In a large mixing bowl:
Ground Almonds
Flour
Orange Peel
Lemon Peel
Cinnamon
Nutmeg
Cloves
Allspice
Ginger
Mix well.
Fold in the Egg Mixture.
Cover and refrigerate overnight.
Place the Oblaten, 2" apart, on a sheet pan lined with parchment paper.
Spread 1 TBS of batter on each wafer, spreading it to the edges of the wafers.
Allow the pan of cookies to sit at room temperature for 1 hour before baking.
Bake for 15 - 20 minutes.
Remove the sheet pans to a rack and cool for 10 minutes.
Transfer the cookies to the rack and cool completely.
Lemon Icing directions.
In a small bowl:
Confectioners Sugar
Lemon Juice
Blend together with a fork to make a thin glaze.
Spread this over half of the cookies.
Chocolate directions.
Place Chocolate Chips in a glass bowl and heat in a microwave until melted. Stirring often.
Spread over the remaining cookies.
Garnish each cookie with Almond Slices.
Enjoy!
Peace in the Kitchen!
Chocolate Fudge Cream Pie (no bake)
No introduction necessary. It's Chocolate.
1 Readymade Graham Cracker or Chocolate Pie Crust
8 oz. Cream Cheese, room temperature
1/2 C Confectioner's Sugar
1 1/2 C Dark Chocolate Chips
1/3 C Heavy Cream
1 8oz. container of frozen Cool Whip, thawed
In a Microwave safe bowl:
Chocolate Chips
Heat in a microwave for 1 minute.
Remove and stir until creamy smooth.
reheat for 10 seconds if needed.
In a medium mixing bowl with a hand mixer:
Cream Cheese
Confectioner's Sugar
Beat until well combined.
Add Chocolate.
Reserve 1/4 C to drizzle on the top of the finished pie.
Continue mixing on low speed.
Add Cool Whip and beat until smooth.
Spoon into the crust.
Drizzle with the reserved Chocolate. (use a fork to apply the Chocolate) If it has thickened, reheat in the Microwave.
Refrigerate at least 4 hours before serving.
Enjoy!
Peace in the Kitchen!
1 Readymade Graham Cracker or Chocolate Pie Crust
8 oz. Cream Cheese, room temperature
1/2 C Confectioner's Sugar
1 1/2 C Dark Chocolate Chips
1/3 C Heavy Cream
1 8oz. container of frozen Cool Whip, thawed
In a Microwave safe bowl:
Chocolate Chips
Heat in a microwave for 1 minute.
Remove and stir until creamy smooth.
reheat for 10 seconds if needed.
In a medium mixing bowl with a hand mixer:
Cream Cheese
Confectioner's Sugar
Beat until well combined.
Add Chocolate.
Reserve 1/4 C to drizzle on the top of the finished pie.
Continue mixing on low speed.
Add Cool Whip and beat until smooth.
Spoon into the crust.
Drizzle with the reserved Chocolate. (use a fork to apply the Chocolate) If it has thickened, reheat in the Microwave.
Refrigerate at least 4 hours before serving.
Enjoy!
Peace in the Kitchen!
Sunday, October 12, 2014
Carrot Cookies
This recipe is a vintage Mennonite family recipe from my mother in law. My wife continued the tradition after she left home. The original recipe was mixed by hand, I've added the directions for the stand mixer. If you really want to make it according to the original recipe, mix the ingredients in a bowl, by hand. I've also adapted some of the directions to make the recipe more current.
1 C shortening
3/4 C sugar
1 egg, beaten
2 C cooked carrots ( shred enough carrots first and cook them until you have 2 cups)
2 C sifted flour
2 tsp baking powder
1/2 tsp lemon extract
In a stand mixer with a paddle attachment:
shortening
sugar
Cream together well
Add:
egg
carrots
flour sifted with baking powder and salt
Mix until incorporated
Add lemon extract and mix until blended well
Refrigerate dough for 30 minutes
Using a 1 1/2" cookie scoop, drop cookies 2" apart on a parchment paper lined cookie sheet pan
Bake at 350 degrees for 15 minutes.
Frost the cookies while they are still warm with the following recipe:
The zest and juice of 1 orange mixed with powdered sugar added to desired consistency.
Enjoy!
Peace in the Kitchen!
1 C shortening
3/4 C sugar
1 egg, beaten
2 C cooked carrots ( shred enough carrots first and cook them until you have 2 cups)
2 C sifted flour
2 tsp baking powder
1/2 tsp lemon extract
In a stand mixer with a paddle attachment:
shortening
sugar
Cream together well
Add:
egg
carrots
flour sifted with baking powder and salt
Mix until incorporated
Add lemon extract and mix until blended well
Refrigerate dough for 30 minutes
Using a 1 1/2" cookie scoop, drop cookies 2" apart on a parchment paper lined cookie sheet pan
Bake at 350 degrees for 15 minutes.
Frost the cookies while they are still warm with the following recipe:
The zest and juice of 1 orange mixed with powdered sugar added to desired consistency.
Enjoy!
Peace in the Kitchen!
Hatch Chile Shortbread Cookies
I love pairing Hatch Chiles with Chocolate in a Sweet Dessert. I have many Savory recipes using Hatch Chiles, but I prefer the flavor of the Chiles with Chocolate.
I've created many Hatch Chile Cookie recipes and here's the latest.
Hatch Chile Shortbread Cookies:
3/4 C Butter, room temperature
1/2 C Confectioner's Sugar
1/2 tsp Salt
1 tsp Vanilla
1 3/4 C Flour
1/2 C diced Hatch Chile Peppers, divided
1 (2.7oz) disc of Taza Mexicano Chipotle Chile Chocolate, chopped.
1/4 C Heavy Cream
In a Stand Mixer with a paddle attachment:
Butter
Sugar
Salt
Beat for 3 minutes, until creamy smooth.
Lower the speed and continue to beat while adding:
Flour, gradually
1/4 C Hatch Chiles
Beat until well incorporated.
Wrap the dough in plastic wrap and refrigerate for 1 hour.
Spread the dough onto a piece of parchment paper and top with another piece of parchment paper and using a rolling pin, roll the dough to 1/2" thick.
Cut out cookies with a 2" round cookie cutter.
Place the cookies on a sheet pan lined with parchment paper.
Refrigerate for 30 minutes.
Preheat the oven to 350 degrees.
Bake the cookies for 10 - 15 minutes. They should be golden brown around the edges.
Remove the pan and place on a rack to cool for 10 minutes.
Transfer the cookies to a rack and cool completely.
While the cookies are cooling, prepare the Chocolate.
In a double boiler:
Chocolate
Heavy Cream
Gently heat until completely combined and smooth.
When the cookies are cooled, frost the tops with the Chocolate and immediately sprinkle them with the remaining diced Hatch Chiles.
Allow cookies to sit at room temperature until the chocolate hardens.
Enjoy!
Peace in the Kitchen!
Poblano Chiles stuffed with Goat Cheese and Dried Apricots, served with my homemade Pico de Gallo
No introduction needed for this adaptation of a traditional Mexican Chile Rellenos recipe.
Poblano Chiles stuffed with Goat Cheese and Dried Apricots, served with my homemade Pico de Gallo
1 Large Poblano Chiles, roasted, peeled and stems on. Directions for roasting, to follow.
2 Garlic Cloves, minced
6 oz. Goat Cheese, crumbled
3 oz. Grated Pepper Jack Cheese
1 TBS chopped Shallots
1 TBS chopped fresh Basil
1 TBS chopped fresh Cilantro
1 TBS chopped fresh Marjoram
1/2 C diced Dried Apricots
1/4 C chopped Pecans
Salt and Pepper to taste
1 Egg
2 TBS Heavy Cream
Yellow Cornmeal to dredge the Poblanos
Vegetable Oil for Frying
Pico de Gallo for a Garnish
Carefully cut open the Poblanos and remove the seeds. Remember to keep the stems intact.
Set aside.
In a large mixing bowl:
Garlic
Goat Cheese
Pepper Jack Cheese
Shallot
Basil
Cilantro
Marjoram
Apricots
Pecans
Season to taste with Salt and Pepper
Mix well with a wooden spoon.
Stuff the Chiles with the mixture.
Close them and refrigerate them for 30 minutes to 1 hour before frying.
In a large shallow bowl:
Egg
Heavy Cream
Whisk well.
In another large shallow bowl:
Cornmeal
A Pinch of Salt
Whisk well.
In a 10" Cast Iron Skillet:
2" of Vegetable Oil.
Heat on Medium High.
When the oil is hot, dredge the Chiles in the Cream and then in the Cornmeal.
Place 2 of them at a time, in the Oil and fry until lightly browned.
Remove to a paper towel to drain and continue with the rest of the Chiles.
Serve with Pico de Gallo on the side.
Terry's Original Pico de Gallo Recipe:
Texans love homemade Pico de Gallo and today I found out why.
I went to the grocery store to get a small amount.
I didn't really need a lot for the recipe I was making.
It didn't look very good.
I bought fresh ingredients and made my own.
I didn't really have a recipe so here's what I did.
2 small Tomatoes, diced
1/2 of a medium sized Onion, diced
1/2 a bunch of Cilantro, chopped
2 medium Jalapenos, diced.
1 tsp Adobo Seasoning
Salt and Pepper to taste
Mix all ingredients together in a small bowl.
Refrigerate
Enjoy!
Peace in the Kitchen!
Enjoy!
Peace in the Kitchen!
Poblano Chiles stuffed with Goat Cheese and Dried Apricots, served with my homemade Pico de Gallo
1 Large Poblano Chiles, roasted, peeled and stems on. Directions for roasting, to follow.
2 Garlic Cloves, minced
6 oz. Goat Cheese, crumbled
3 oz. Grated Pepper Jack Cheese
1 TBS chopped Shallots
1 TBS chopped fresh Basil
1 TBS chopped fresh Cilantro
1 TBS chopped fresh Marjoram
1/2 C diced Dried Apricots
1/4 C chopped Pecans
Salt and Pepper to taste
1 Egg
2 TBS Heavy Cream
Yellow Cornmeal to dredge the Poblanos
Vegetable Oil for Frying
Pico de Gallo for a Garnish
Carefully cut open the Poblanos and remove the seeds. Remember to keep the stems intact.
Set aside.
In a large mixing bowl:
Garlic
Goat Cheese
Pepper Jack Cheese
Shallot
Basil
Cilantro
Marjoram
Apricots
Pecans
Season to taste with Salt and Pepper
Mix well with a wooden spoon.
Stuff the Chiles with the mixture.
Close them and refrigerate them for 30 minutes to 1 hour before frying.
In a large shallow bowl:
Egg
Heavy Cream
Whisk well.
In another large shallow bowl:
Cornmeal
A Pinch of Salt
Whisk well.
In a 10" Cast Iron Skillet:
2" of Vegetable Oil.
Heat on Medium High.
When the oil is hot, dredge the Chiles in the Cream and then in the Cornmeal.
Place 2 of them at a time, in the Oil and fry until lightly browned.
Remove to a paper towel to drain and continue with the rest of the Chiles.
Serve with Pico de Gallo on the side.
Terry's Original Pico de Gallo Recipe:
Texans love homemade Pico de Gallo and today I found out why.
I went to the grocery store to get a small amount.
I didn't really need a lot for the recipe I was making.
It didn't look very good.
I bought fresh ingredients and made my own.
I didn't really have a recipe so here's what I did.
2 small Tomatoes, diced
1/2 of a medium sized Onion, diced
1/2 a bunch of Cilantro, chopped
2 medium Jalapenos, diced.
1 tsp Adobo Seasoning
Salt and Pepper to taste
Mix all ingredients together in a small bowl.
Refrigerate
Enjoy!
Peace in the Kitchen!
Enjoy!
Peace in the Kitchen!
Decadent Pumpkin and Toasted Pecan Bars with Coconut Flakes plus my recipes for Pecan Pie Muffins and Pecan Pie Bars
This is just another example of the perfect Fall dessert. These are great to take to any family gathering, block party or church supper. They'd be perfect for a Fall Bake Sale.
I've included the recipes for homemade Pumpkin Pecan Butter and Toasted Pecans that are used in the recipe. You can certainly use a purchased Pumpkin Butter and simply add 1/2 C of toasted Pecans to the Butter. This recipe is adapted from Williams Sonoma.
I've included a repost of my Pecan Pie Muffins and Pecan Pie Bars at the end of this recipe.
Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9"X 9" baking pan sprayed with a non stick cooking spray, lined with two pieces of Parchment Paper (9"X18") overlapping each other perpendicular, leaving a 2" overlap on all four sides. This method is used to help remove the bars just before cutting them.
1 1/2 C Graham Cracker Crumbs
2 TBS Brown Sugar
8 TBS (1 stick) Butter, melted
1 1/2 C Chopped toasted Pecans, divided (recipe to follow)
8 oz. Cream Cheese, softened
3/4 C Pecan Pumpkin Butter (recipe to follow)
1/2 C granulated Sugar
2 Eggs
1 tsp Vanilla
1/2 tsp Cinnamon
1/4 tsp Nutmeg
1 C Chocolate Chips
1 C Flaked Coconut
In a Food Processor with a paddle attachment:
Graham Cracker Crumbs
Brown Sugar
Butter
Pulse until well combined.
Add:
1 C Toasted Pecans
Pulse again just until combined.
Press the mixture into the bottom of the pan and set aside.
In a Stand Mixer with a paddle attachment:
Cream Cheese
Pumpkin Butter
1/2 C Toasted Pecans
Granulated Sugar
Eggs
Vanilla
Cinnamon
Nutmeg
Beat on medium speed until smooth.
Spread over the graham cracker crust.
Sprinkle evenly with Chocolate Chips
Bake for 20 minutes.
Sprinkle evenly with Coconut and return to bake for an additional 30 minutes.
Remove the pan to a rack and cool completely. (this step is important. If the bars are not cooled completely, they will be difficult to cut)
Lift out the bars using the parchment paper and place the bars on a cutting surface.
Cut into squares to serve.
Enjoy!
Peace in the Kitchen!
Homemade Pecan Pumpkin Butter.
1- 15 oz. can of Pure Pumpkin
1/2 C Apple Cider
1 TBS Pumpkin Pie Spice
1/2 tsp Cinnamon
1/2 C Brown Sugar
1/2 C Chopped Toasted Pecans
In a Saucepan on medium - high heat:
Combine all ingredients, stir well and bring to a boil.
Reduce heat and gently simmer, stirring occasionally, for 30 minutes.
Remove from heat.
Transfer to a bowl to cool completely.
Toaste Pecans.
Spread out the Pecans in a single layer on a Sheet Pan lines with Parchment Paper.
Toast them at 350 degrees for 5 minutes.
Enjoy!
Peace in the Kitchen!
Here are two more Holiday Best of the Best recipes:
Alternatives to the All American Iconic Pecan Pie and just as Yummy!
These are truly two of our favorite recipes!
You may want to make a few batches of the muffins.
If you need to make something to take to a Thanksgiving dinner or to share with
coworkers, this is it!
They are easy and they taste incredible!
The Bars are equally impressive.
Just two variations on the Iconic All American Pecan Pie!
Pecan Pie Muffins:
1C chopped pecans
1C packed brown sugar
1/2 C all purpose flour
2 large eggs
1/2 C melted butter
Combine the first 3 ingredients in a large bowl.
Make a well in the center
In a separate bowl:
Beat eggs.
Stir in the melted butter and add this mixture to the dry ingredients.
Stir until moist.
Spoon the batter into paper lined muffin tins, filling 2/3 full.
(I brush the cups with my Pan Release Mix, equal parts of Crisco, Vegetable Oil and Flour. I start with 1C of each and keep it refrigerated in a jar. I always have it available for all of my baking needs.)
Bake at 350 degrees for 20 - 25 minutes.
Remove from oven to a Rack and immediately top each muffin with a Pecan Half.
Cool Completely.
Enjoy!
Peace in the Kitchen!
Pecan Pie Bars:
Here's what you'll need:
1 - 9" X 13" baking pan, brushed well with my Pan Release Mix. ( Equal parts of Crisco, Vegetable Shortening and Flour.) I start with 1C of each and keep it in a jar in the refrigerator for all of my baking needs.
1 1/2C Flour
1/2 C (1stick) Butter, softened.
1/4 C Brown Sugar
Filling:
3 large Eggs
3/4 C Corn Syrup
3/4 C Sugar
2 TBS Butter, melted
1 tsp Vanilla
2 C Chocolate Chips
2 C chopped Pecans
To make the Crust:
In a medium mixing bowl with a hand mixer:
Flour
Butter
Brown Sugar
Mix until it forms a crumble.
Press evenly into the pan. I use the bottom of a stainless steel measuring cup.
Bake at 350 degrees for 12 - 15 minutes.
Remove from oven to a cooling rack and prepare the filling.
To make the Filling:
In a large mixing bowl:
Eggs
Corn Syrup
Sugar
Butter
Vanilla
Whisk well by hand.
Fold in Chocolate Chips and Pecans by hand.
Pour evenly over the baked Crust.
Bake an additional 25 - 30 minutes.
Remove from the oven to a cooling rack and cool completely.
Cut into squares to serve.
Enjoy!
Peace in the Kitchen!
I've included the recipes for homemade Pumpkin Pecan Butter and Toasted Pecans that are used in the recipe. You can certainly use a purchased Pumpkin Butter and simply add 1/2 C of toasted Pecans to the Butter. This recipe is adapted from Williams Sonoma.
I've included a repost of my Pecan Pie Muffins and Pecan Pie Bars at the end of this recipe.
Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9"X 9" baking pan sprayed with a non stick cooking spray, lined with two pieces of Parchment Paper (9"X18") overlapping each other perpendicular, leaving a 2" overlap on all four sides. This method is used to help remove the bars just before cutting them.
1 1/2 C Graham Cracker Crumbs
2 TBS Brown Sugar
8 TBS (1 stick) Butter, melted
1 1/2 C Chopped toasted Pecans, divided (recipe to follow)
8 oz. Cream Cheese, softened
3/4 C Pecan Pumpkin Butter (recipe to follow)
1/2 C granulated Sugar
2 Eggs
1 tsp Vanilla
1/2 tsp Cinnamon
1/4 tsp Nutmeg
1 C Chocolate Chips
1 C Flaked Coconut
In a Food Processor with a paddle attachment:
Graham Cracker Crumbs
Brown Sugar
Butter
Pulse until well combined.
Add:
1 C Toasted Pecans
Pulse again just until combined.
Press the mixture into the bottom of the pan and set aside.
In a Stand Mixer with a paddle attachment:
Cream Cheese
Pumpkin Butter
1/2 C Toasted Pecans
Granulated Sugar
Eggs
Vanilla
Cinnamon
Nutmeg
Beat on medium speed until smooth.
Spread over the graham cracker crust.
Sprinkle evenly with Chocolate Chips
Bake for 20 minutes.
Sprinkle evenly with Coconut and return to bake for an additional 30 minutes.
Remove the pan to a rack and cool completely. (this step is important. If the bars are not cooled completely, they will be difficult to cut)
Lift out the bars using the parchment paper and place the bars on a cutting surface.
Cut into squares to serve.
Enjoy!
Peace in the Kitchen!
Homemade Pecan Pumpkin Butter.
1- 15 oz. can of Pure Pumpkin
1/2 C Apple Cider
1 TBS Pumpkin Pie Spice
1/2 tsp Cinnamon
1/2 C Brown Sugar
1/2 C Chopped Toasted Pecans
In a Saucepan on medium - high heat:
Combine all ingredients, stir well and bring to a boil.
Reduce heat and gently simmer, stirring occasionally, for 30 minutes.
Remove from heat.
Transfer to a bowl to cool completely.
Toaste Pecans.
Spread out the Pecans in a single layer on a Sheet Pan lines with Parchment Paper.
Toast them at 350 degrees for 5 minutes.
Enjoy!
Peace in the Kitchen!
 |
| The All American Iconic Pecan Pie! |
Here are two more Holiday Best of the Best recipes:
Alternatives to the All American Iconic Pecan Pie and just as Yummy!
These are truly two of our favorite recipes!
You may want to make a few batches of the muffins.
If you need to make something to take to a Thanksgiving dinner or to share with
coworkers, this is it!
They are easy and they taste incredible!
The Bars are equally impressive.
Just two variations on the Iconic All American Pecan Pie!
Pecan Pie Muffins:
1C chopped pecans
1C packed brown sugar
1/2 C all purpose flour
2 large eggs
1/2 C melted butter
Combine the first 3 ingredients in a large bowl.
Make a well in the center
In a separate bowl:
Beat eggs.
Stir in the melted butter and add this mixture to the dry ingredients.
Stir until moist.
Spoon the batter into paper lined muffin tins, filling 2/3 full.
(I brush the cups with my Pan Release Mix, equal parts of Crisco, Vegetable Oil and Flour. I start with 1C of each and keep it refrigerated in a jar. I always have it available for all of my baking needs.)
Bake at 350 degrees for 20 - 25 minutes.
Remove from oven to a Rack and immediately top each muffin with a Pecan Half.
Cool Completely.
Enjoy!
Peace in the Kitchen!
Pecan Pie Bars:
Here's what you'll need:
1 - 9" X 13" baking pan, brushed well with my Pan Release Mix. ( Equal parts of Crisco, Vegetable Shortening and Flour.) I start with 1C of each and keep it in a jar in the refrigerator for all of my baking needs.
1 1/2C Flour
1/2 C (1stick) Butter, softened.
1/4 C Brown Sugar
Filling:
3 large Eggs
3/4 C Corn Syrup
3/4 C Sugar
2 TBS Butter, melted
1 tsp Vanilla
2 C Chocolate Chips
2 C chopped Pecans
To make the Crust:
In a medium mixing bowl with a hand mixer:
Flour
Butter
Brown Sugar
Mix until it forms a crumble.
Press evenly into the pan. I use the bottom of a stainless steel measuring cup.
Bake at 350 degrees for 12 - 15 minutes.
Remove from oven to a cooling rack and prepare the filling.
To make the Filling:
In a large mixing bowl:
Eggs
Corn Syrup
Sugar
Butter
Vanilla
Whisk well by hand.
Fold in Chocolate Chips and Pecans by hand.
Pour evenly over the baked Crust.
Bake an additional 25 - 30 minutes.
Remove from the oven to a cooling rack and cool completely.
Cut into squares to serve.
Enjoy!
Peace in the Kitchen!
Saturday, October 11, 2014
Texas Cornbread Madeleines....... Bon appétit Y'all!
I live in Texas and I speak French and travel to France often. This is the perfect Tex - French recipe .
Bon Appétit Y'all!
This makes about 30 Madeleines.
Here's what you'll need:
Preheat the oven to 475 degrees.
1 - Full Size Madeleine Pan, brushed well with Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour) I start with 1 C of each, mixed well and refrigerated in a jar. I always have it available for all of my baking needs.
1 1/2 C Cornmeal
1/2 C Flour
1 tsp Salt
1 tsp Baking Soda
2 tsp Baking Powder
1/4 C granulated Sugar
2 Eggs
1 C Buttermilk
1 C Heavy Cream
2 TBS Butter, melted
In a large mixing bowl:
Cornmeal
Flour
Salt
Baking Soda
Baking Powder
Sugar
Whisk well and set aside.
In a small mixing bowl:
Eggs
Buttermilk
Heavy Cream
Whisk well.
Stir in Butter.
Mix well.
Gradually add the wet ingredients to the dry ingredients, stir and then whisk well.
Spoon batter into each well of the pan, about 3/4 full.
Bake for 10 minutes.
Remove the pan to a rack to cool for 5 minutes.
Transfer the Madeleines to the rack to cool completely.
Enjoy!
Peace in the Kitchen!
Gingerbread Madeleines
I love Gingerbread and I love Madeleines. So...... here's a great recipe combining the two loves!
They're a great cookie for any Christmas Party.
Here's what you'll need:
Preheat the oven to 375 degrees.
1 - 12 count Madeleine Pan brushed well with Pan Release Mix. (equal parts of Crisco,Vegetable Oil and Flour) I start with 1 C of each, mixed well and refrigerated in a jar. I always have it available for all of my baking needs.
1 recipe of glaze. (recipe to follow)
Gingerbread Madeleines:
Here's what you'll need:
Preheat the oven to 375 degrees.
1 - 12 count Madeleine Pan brushed well with Pan Release Mix. (equal parts of Crisco,Vegetable Oil and Flour) I start with 1 C of each, mixed well and refrigerated in a jar. I always have it available for all of my baking needs.
1 recipe of glaze. (recipe to follow)
Gingerbread Madeleines:
2 Eggs
1/3 C Sugar
1/8 tsp Salt
1/8 tsp Salt
1/2 C Flour
1/4 C Butter, melted and cooled.
1 tsp Vanilla
2 TBS Molasses
1/2 tsp Pumpkin Pie Spice
1/8 tsp Ground Ginger
In a Stand Mixer with a paddle attachment:
Eggs
Sugar
Salt
Beat for 5 minutes.
Add:
Vanilla
Molasses
Pumpkin Pie Spice
Ginger
Beat until well combined.
By hand, fold in Flour and Butter alternately in 3 additions.
Spoon about 3 TBS of batter into each well of the pan.
Bake 7 - 8 minutes. They should spring back to the touch.
Remove the pan to a rack and cool for 5 minutes.
Transfer the cookies to the rack and cool completely.
Place the rack of cookies on a Sheet Pan and drizzle them in a Zig Zag design with glaze.
Glaze.
In a small mixing bowl:
1/2 C Confectioner's Sugar
1 TBS Light Corn Syrup
2 tsp Water
1 drop of White Food coloring.
Whisk until smooth and well combined.
Enjoy!
Peace in the Kitchen!
In a Stand Mixer with a paddle attachment:
Eggs
Sugar
Salt
Beat for 5 minutes.
Add:
Vanilla
Molasses
Pumpkin Pie Spice
Ginger
Beat until well combined.
By hand, fold in Flour and Butter alternately in 3 additions.
Spoon about 3 TBS of batter into each well of the pan.
Bake 7 - 8 minutes. They should spring back to the touch.
Remove the pan to a rack and cool for 5 minutes.
Transfer the cookies to the rack and cool completely.
Place the rack of cookies on a Sheet Pan and drizzle them in a Zig Zag design with glaze.
Glaze.
In a small mixing bowl:
1/2 C Confectioner's Sugar
1 TBS Light Corn Syrup
2 tsp Water
1 drop of White Food coloring.
Whisk until smooth and well combined.
Enjoy!
Peace in the Kitchen!
Roasted Sweet Corn Salsa from Melissa's Southern Style Kitchen
Here's another great recipe from Melissa's Southern Style Kitchen.
There's nothing better than home made Salsa. This is a great recipe. In Texas, we eat a lot of Salsa and we all have our favorite recipes for it. Here's Melissa's homemade Roasted Sweet Corn Salsa.
Thank you again to Melissa for allowing me to share another one of your amazing recipes.
I simply posted the link to the recipe for my readers to enjoy!
http://www.melissassouthernstylekitchen.com/.../roasted...
Enjoy!
Y'all!
There's nothing better than home made Salsa. This is a great recipe. In Texas, we eat a lot of Salsa and we all have our favorite recipes for it. Here's Melissa's homemade Roasted Sweet Corn Salsa.
Thank you again to Melissa for allowing me to share another one of your amazing recipes.
I simply posted the link to the recipe for my readers to enjoy!
http://www.melissassouthernstylekitchen.com/.../roasted...
Enjoy!
Y'all!
Friday, October 10, 2014
Gingerbread Latte / 3 versions, homemade Cappuccino Drink and homemade Pumpkin Spice Latte
I can't decide which of these recipes for Gingerbread Latte that I like best. I think you just have to try them and deice for yourself. I like #3 because it's easy to prepare. The syrup is also good. I'm not crazy about having to buy fresh Ginger for #2, but it does add a stronger flavor of Ginger. I don't usually use fresh Ginger in a recipe.
The Pumpkin Spice and the Cappuccino are both favorites of ours.
You choose, you decide, you enjoy!
Homemade Gingerbread Latte #1.
Ingredients
1/3 C Water
1/3 C Sugar
A 2" piece of fresh Ginger, peeled and thinly sliced
1/4 tsp ground Cinnamon
1/4 tsp Vanilla
1/2 C Hot Espresso coffee (if you don't have an Espresso Machine, you can use Instant Medaglia d'Oro Espresso Coffee) It's delicious.
1 C Hot Milk
Whipped Cream
The Pumpkin Spice and the Cappuccino are both favorites of ours.
You choose, you decide, you enjoy!
Homemade Gingerbread Latte #1.
Ingredients
1/3 C Water
1/3 C Sugar
A 2" piece of fresh Ginger, peeled and thinly sliced
1/4 tsp ground Cinnamon
1/4 tsp Vanilla
1/2 C Hot Espresso coffee (if you don't have an Espresso Machine, you can use Instant Medaglia d'Oro Espresso Coffee) It's delicious.
1 C Hot Milk
Whipped Cream
Preparation:
In a small saucepan: Water, Sugar, Ginger, Vanilla.
In a small saucepan: Water, Sugar, Ginger, Vanilla.
Bring to a boil, stirring until the Sugar dissolves.
Reduce heat and simmer 15 - 20 minutes.
Pour the Espresso into a Mug and add 1/4 C of the Gingerbread Syrup. Top off with heated Milk.
Garnish with Whipped Cream and sprinkle with Nutmeg.
Enjoy!
Peace in the Kitchen!
Homemade Gingerbread Latte #2.
Gingerbread Latte #3
1/2 C Half and Half
1/2 C Water
1 TBS Instant Coffee ( I use Starbuck's Via)
1/2 tsp Ginger
1/2 tsp Cinnamon
1/8 tsp Nutmeg
In a saucepan on medium high heat.
Whisk all ingredients.
Heat and serve.
Enjoy!
Peace in the Kitchen!
Homemade Gingerbread Latte #2.
Gingerbread Syrup:
1 1/2 C Water
1 1/4 C granulated Sugar
1 TBS ground Ginger
1 1/2 tsp Cinnamon
1/2 tsp Nutmeg
1/4 tsp ground Cloves
1/4 tsp Sea Salt
2 tsp Vanilla
In a saucepan on medium heat:
Water
Sugar
Ginger
Cinnamon
Nutmeg
Clove
Salt
Stir to combine and bring to a boil without stirring.
Reduce heat and simmer until it begins to thicken, about 10 - 15 minutes.
Swirl the pan without stirring the mixture.
Remove from heat and add Vanilla.
Cool completely.
Transfer to a jar and refrigerate.
To make a Gingerbread Latte:
Add a desired amount of Gingerbread Syrup to a cup of hot Coffee.
Gingerbread Steamers are made with Steamed Milk and added Gingerbread Syrup to taste.
Gingerbread Steamers are made with Steamed Milk and added Gingerbread Syrup to taste.
Enjoy!
Peace in the Kitchen!
Gingerbread Latte #3
1/2 C Half and Half
1/2 C Water
1 TBS Instant Coffee ( I use Starbuck's Via)
1/2 tsp Ginger
1/2 tsp Cinnamon
1/8 tsp Nutmeg
In a saucepan on medium high heat.
Whisk all ingredients.
Heat and serve.
Enjoy!
Peace in the Kitchen!
Cappuccino Drink:
2 C non dairy coffee creamer
1 C instant dry milk
1 1/2 TBS Chocolate Nesquik
2/3 C instant coffee ( I use Medaglia D'Oro instant espresso) ( Folger's or Nescafe)
3/4 C sugar
3/4 C Confectioner's sugar
1/4 tsp cinnamon
1/8 tsp nutmeg
a dash of vanilla
Mix all but the vanilla
Store in a sealed container
Use 3 rounded TBS of the mix per cup of hot water
Add a dash of Vanilla to each cup of Cappuccino.
Enjoy!
Peace in the Kitchen!
Homemade Pumpkin Spice Latte:
1 C Whole Milk
2 TBS Pumpkin Puree
1 TBS Granulated Sugar
1/4 tsp Pumpkin Pie Spice + additional for garnish.
1/4 tsp Vanilla
1/4 C Hot Espresso Coffee ( I use instant Medaglia d'Oro Espresso Coffee if I'm too lazy to use the Espresso Machine)
In a glass bowl or measuring cup:
Milk
Pumpkin
Sugar
Pumpkin Pie Spice
Vanilla
Whisk well.
Heat in a microwave safe bowl covered with plastic wrap and vent with a small hole.
Heat 1 - 2 minutes.
Whisk vigorously until the milk is foamy, 30 seconds.
Add Espresso Coffee to a Coffee Mug, add foamed milk, top with whipped cream and a sprinkle of Pumpkin Pie Spice.
Enjoy!
Peace in the Kitchen!
2 TBS Pumpkin Puree
1 TBS Granulated Sugar
1/4 tsp Pumpkin Pie Spice + additional for garnish.
1/4 tsp Vanilla
1/4 C Hot Espresso Coffee ( I use instant Medaglia d'Oro Espresso Coffee if I'm too lazy to use the Espresso Machine)
In a glass bowl or measuring cup:
Milk
Pumpkin
Sugar
Pumpkin Pie Spice
Vanilla
Whisk well.
Heat in a microwave safe bowl covered with plastic wrap and vent with a small hole.
Heat 1 - 2 minutes.
Whisk vigorously until the milk is foamy, 30 seconds.
Add Espresso Coffee to a Coffee Mug, add foamed milk, top with whipped cream and a sprinkle of Pumpkin Pie Spice.
Enjoy!
Peace in the Kitchen!
Holiday Cashews, One recipe is Savory and the other is Sweet.
I have plenty of recipes for Salty, Savory, Sweet Spicy and Bar Nuts. I dedicated an entire post to Nuts. You can search, I'm Nuts about Nuts on the Blog.
Here are 2 more favorites to serve at your Christmas Party of whenever you have guests over during the Holidays.
Sage Cashews.
1 pound of Unsalted Cashews, roasted.
2 TBS Butter
2 TBS Finely Chopped Fresh Sage Leaves
1 tsp Honey
1 tsp Sea Salt
Preheat the oven to 350 degrees.
Line a Sheet Pan with Parchment Paper.
Spread out the cashews in a single layer and bake for 5 - 8 minutes.
In a large skillet, on medium heat:
Melt the Butter.
Cook it 2 - 3 minutes longer, stirring constantly, until it begins to turn golden brown.
Add:
Sage and continue stirring for another 2 minutes.
Remove from heat.
Stir in Honey.
Add:
Cashews
Salt
Toss to coat completely.
Transfer to a container and cool completely.
Cover and set aside until ready to serve.
Enjoy!
Peace in the Kitchen!
Cocoa Cashews.
1 pound of Unsalted Cashews, roasted.
4 tsp Cocoa Powder. I use Hershey's Special Dark.
4 tsp Confectioner's Sugar
1/4 tsp Sea Salt
Preheat the oven to 350 degrees.
Line a Sheet Pan with Parchment Paper.
Spread out the Cashews in a single layer.
Bake for 5 - 8 minutes.
In a large Mixing bowl:
Cocoa Powder
Confectioner's Sugar.
Whisk well.
Add Cashews and toss to coat well.
Sprinkle with Salt and Toss again.
Transfer to a container and cool completely.
Cover and set aside until ready to serve.
Enjoy!
Peace in the Kitchen!
Here are 2 more favorites to serve at your Christmas Party of whenever you have guests over during the Holidays.
Sage Cashews.
1 pound of Unsalted Cashews, roasted.
2 TBS Butter
2 TBS Finely Chopped Fresh Sage Leaves
1 tsp Honey
1 tsp Sea Salt
Preheat the oven to 350 degrees.
Line a Sheet Pan with Parchment Paper.
Spread out the cashews in a single layer and bake for 5 - 8 minutes.
In a large skillet, on medium heat:
Melt the Butter.
Cook it 2 - 3 minutes longer, stirring constantly, until it begins to turn golden brown.
Add:
Sage and continue stirring for another 2 minutes.
Remove from heat.
Stir in Honey.
Add:
Cashews
Salt
Toss to coat completely.
Transfer to a container and cool completely.
Cover and set aside until ready to serve.
Enjoy!
Peace in the Kitchen!
Cocoa Cashews.
1 pound of Unsalted Cashews, roasted.
4 tsp Cocoa Powder. I use Hershey's Special Dark.
4 tsp Confectioner's Sugar
1/4 tsp Sea Salt
Preheat the oven to 350 degrees.
Line a Sheet Pan with Parchment Paper.
Spread out the Cashews in a single layer.
Bake for 5 - 8 minutes.
In a large Mixing bowl:
Cocoa Powder
Confectioner's Sugar.
Whisk well.
Add Cashews and toss to coat well.
Sprinkle with Salt and Toss again.
Transfer to a container and cool completely.
Cover and set aside until ready to serve.
Enjoy!
Peace in the Kitchen!
Amish Cinnamon Bread
I have a collection of Amish and Mennonite Recipe Books. I buy most of them from the MCC ( Mennonite Central Committee) Sale in Kansas. My wife was raised on a Mennonite Farm there. Every year we attend the sale and the first stop I make is the booth with vintage cookbooks. Some of the many that I own are hand written books handed down through generations. Eventually they make it to the Mennonite Sale.
This recipe is adapted from one that came to me from a friend of ours in our hometown in Kansas.
Thank you Connie for sharing this recipe.
Amish Cinnamon Bread.
Here's what you'll need:
Preheat the oven to 350 degrees
2 Loaf Pans brushed well with Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour) I start with 1 C of each, mixed well and kept refrigerated in a jar. I always have it available for all of my baking needs.
The recipe makes 2 Loaves.
No kneading necessary, simply mix the ingredients and bake it!
Batter ingredients.
1 C Butter, softened
2 C Granulated Sugar
2 Eggs
2 C Buttermilk
4 C Flour
2 tsp Baking Soda
Cinnamon/Sugar Mixture.
In a small mixing bowl:
2/3 C Granulated Sugar
2 tsp Cinnamon
Whisk well and set aside.
Bread Batter directions.
In a large Mixing Bowl:
Butter
2 C Granulated Sugar
Eggs
Whisk well by hand.
Add:
Buttermilk
Flour
Baking Soda
Mix well.
Spoon 1/4 of the batter into each pan.
Sprinkle with 3/4 of the Cinnamon/Sugar mixture.
Divide remaining batter into each pan.
Sprinkle each pan equally with the remaining Cinnamon/Sugar mixture.
Gently swirl each pan of batter with a knife.
Bake for 45 - 50 minutes, until a toothpick in the center comes out clean.
Remove pans and cool on a rack for 10 minutes.
Remove bread and place right side up on a rack covered with parchment paper and cool completely.
Enjoy!
Peace in the Kitchen!
This recipe is adapted from one that came to me from a friend of ours in our hometown in Kansas.
Thank you Connie for sharing this recipe.
Amish Cinnamon Bread.
Here's what you'll need:
Preheat the oven to 350 degrees
2 Loaf Pans brushed well with Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour) I start with 1 C of each, mixed well and kept refrigerated in a jar. I always have it available for all of my baking needs.
The recipe makes 2 Loaves.
No kneading necessary, simply mix the ingredients and bake it!
Batter ingredients.
1 C Butter, softened
2 C Granulated Sugar
2 Eggs
2 C Buttermilk
4 C Flour
2 tsp Baking Soda
Cinnamon/Sugar Mixture.
In a small mixing bowl:
2/3 C Granulated Sugar
2 tsp Cinnamon
Whisk well and set aside.
Bread Batter directions.
In a large Mixing Bowl:
Butter
2 C Granulated Sugar
Eggs
Whisk well by hand.
Add:
Buttermilk
Flour
Baking Soda
Mix well.
Spoon 1/4 of the batter into each pan.
Sprinkle with 3/4 of the Cinnamon/Sugar mixture.
Divide remaining batter into each pan.
Sprinkle each pan equally with the remaining Cinnamon/Sugar mixture.
Gently swirl each pan of batter with a knife.
Bake for 45 - 50 minutes, until a toothpick in the center comes out clean.
Remove pans and cool on a rack for 10 minutes.
Remove bread and place right side up on a rack covered with parchment paper and cool completely.
Enjoy!
Peace in the Kitchen!
Pumpkin Eggnog Filled Muffins
What a great Muffin to celebrate the arrival of Fall and the abundance of Pumpkins.
This is an adapted recipe from The Kitchn.
Here's what you'll need:
Preheat the oven to 375 degrees.
Line a 12 cup muffin tin with paper liners, sprayed lightly with a non stick vegetable cooking spray.
Filling:
8 oz. Cream Cheese, room temperature.
2 Egg Yolks
1/4 C Granulated Sugar
1 tsp Vanilla
1 TBS Dark Rum
3/8 tsp Nutmeg
1/8 tsp Cinnamon
Muffins:
1/2 C Butter, melted and cooled
2 Eggs
1 1/3 C Pure Pumpkin
1 C Brown Sugar
2 TBS Dark Molasses
1 3/4 C Flour
1 tsp Baking Soda
1/2 tsp Salt
1 tsp Ground Ginger
1 tsp Cinnamon
1/4 tsp Ground Cloves
A Dash of Black Pepper
Filling directions.
In a Stand Mixer with a paddle attachment:
Cream Cheese
Neat until creamy smooth.
Add:
Egg Yolks
Sugar
Beat for 3 minutes
Add:
Vanilla
Rum
Nutmeg
Cinnamon
Beat just until incorporated.
Muffin directions.
In a large mixing bowl:
Melted Butter
Eggs
Pumpkin
Whisk well, by hand
Add:
Brown Sugar
Molasses
Whisk until smooth.
Gradually Add:
Flour
Baking Soda
Salt
Ginger
Cinnamon
Clove
Black Pepper
Whisk just until combined.
Remove 3/4 C of Batter , set aside.
Spoon the remaining batter evenly among the muffin cups.
With a spoon, create a cavity in the center of the batter and fill the cavities with the Filling mixture.
Top each muffin with 1 TBS of the reserved Batter.
Bake for 25 minutes.
Remove the pan to a rack and cool for 10 minutes.
Remove the muffins and transfer them to the rack to cool completely.
Enjoy!
Peace in the Kitchen!
Cheese Balls
Here are a variety of cheese balls to serve as an appetizer at your Christmas Party.
Serve Cheese Balls with a variety of Hard Crackers.
Cheddar Cheese and Pecan
2 - 8 oz. packages of Cream Cheese, room temperature.
1 - 1 oz. package of Dried Ranch Dressing Mix
2 1/2 C Shredded Cheddar Cheese
1 1/2 C Chopped Pecans
In a Mixing Bowl:
Cream Cheese
Mix and soften with a Blending Fork.
Add:
Dressing Mix
Cheddar Cheese.
Mix until softened and combined well.
Shape into a Ball.
Roll in Pecans.
Cover and refrigerate for at least 30 minutes and keep refrigerated
until ready to serve.
Serve with Hard Crackers.
Enjoy!
Peace in the Kitchen!
Goat Cheese with Chive, Cucumber and Shallots.
Cheese Ball:
2 tsp Olive Oil
4 large Shallots, diced
4 oz. Cream Cheese, room temperature
6 oz. Goat Cheese, room temperature
2 TBS Minced Chives
1/2 C Diced Cucumber (seeds removed) Cut the in half lengthwise and scoop out the seeds with a spoon)
Salt and Pepper to taste
Coating:
2 TBS Poppy Seeds
2 TBS Sesame Seeds
1 tsp Caraway Seeds
1 tsp Fleur de Sel (French Sea Salt)
1/2 tsp cracked Black Pepper
In a skillet on medium heat:
Poppy Seeds
Sesame Seeds
Caraway Seeds
Toast about 3 minutes.
Transfer to a small bowl.
Add:
Salt and Pepper.
Stir well to combine.
Cheese Ball.
In a skillet on medium - low heat:
Olive oil
Shallots
Salt to taste
Stir and saute for 15 minutes.
Remove from heat and cool completely.
In a Food Processor:
Cream Cheese
Goat Cheese
Pulse to combine well, scrape sides as needed.
Add:
Chives
Shallots
Cucumber
Pulse about 5 times to incorporate the ingredients.
Salt and Pepper to taste.
Transfer to plastic wrap, seal and refrigerate at least 2 hours. Can be made several days in advance and kept refrigerated.
Mold the cheese into a ball or a disc while it's still wrapped.
Refrigerate until ready to serve.
Roll in the coating and serve with a variety of crackers.
Transfer to a serving platter with the crackers.
Enjoy!
Peace in the Kitchen!
Blue Cheese and Candied Almonds and Walnuts.
Here's what you'll need:
Preheat the oven to 325 degrees.
1 - Sheet Pan lined with Parchment Paper
Cheese Ball.
1/3 pound of Soft Blue Cheese, your choice.
4 oz. Cream Cheese, room temperature
Honey
Salt and Pepper
Coating.
2 TBS Water
3 TBS Granulated Sugar
1 TBS Brown Sugar
1/2 tsp Cinnamon
1/2 tsp Salt
2 Sprigs of Fresh Thyme, strip the leaves and chop + additional for garnish
1/2 C toasted sliced Almonds
1/2 C toasted chopped Walnuts
In a saucepan on medium high heat , make a Simple Syrup:
Water
Granulated Sugar
Bring to a boil until sugar dissolves.
Remove from heat and cool completely.
In a medium mixing bowl:
Brown Sugar
Cinnamon
Thyme Leaves
Add Almonds, Walnuts and Simple Syrup.
Stir to coat well.
Transfer to the Sheet Pan in a single layer.
Bake for 30 minutes, stirring every 10 minutes.
Remove to a rack and cool completely.
Cheese Ball.
In a Food Processor:
Blue Cheese
Cream Cheese
Pulse to combine well, scraping the bowl as needed.
Season to taste with Salt and Pepper.
Wrap and seal well in plastic wrap.
Refrigerate at least 2 hours.
Can be made several days in advance and kept refrigerated
Mold the cheese into a ball or a disc while it's still wrapped.
Refrigerate until ready to serve.
Roll in the coating and serve with a variety of crackers.
Transfer to a serving platter with the crackers.
Just before serving, roll in the nuts.
Drizzle with Honey.
Sprinkle with additional Thyme Leaves.
Enjoy!
Peace in the Kitchen!
Cheddar, Olive with Dijon, Lemon and Dill.
Cheese Ball.
1/4 pound of Sharp English Farmhouse Cheddar Cheese, finely grated and set aside to reach room temperature.
4 oz. Cream Cheese, softened
1 C pitted Green Olives, roughly chopped.
1 TBS finely grated Lemon Zest
A pinch of Cayenne Pepper
1 tsp Dijon Mustard
Salt and Pepper to taste
Coating:
1/2 C finely chopped and well packed fresh Dill
Cheese Ball.
In a Food Processor:
Cheddar Cheese
Cream Cheese
Pulse to combine well.
Scraping the bowl as needed.
Add:
Olives
Lemon Zest
Cayenne Pepper
Dijon Mustard
Pulse a few more times.
Add:
Salt and Pepper to taste.
Mix to combine well.
Wrap and seal well in plastic wrap.
Refrigerate at least 2 hours.
Can be made several days in advance and kept refrigerated
Mold the cheese into a ball or a disc while it's still wrapped.
Refrigerate until ready to serve.
Just before serving:
Roll in Dill.
Transfer to a serving platter with the crackers.
Enjoy!
Peace in the Kitchen!
Serve Cheese Balls with a variety of Hard Crackers.
Cheddar Cheese and Pecan
2 - 8 oz. packages of Cream Cheese, room temperature.
1 - 1 oz. package of Dried Ranch Dressing Mix
2 1/2 C Shredded Cheddar Cheese
1 1/2 C Chopped Pecans
In a Mixing Bowl:
Cream Cheese
Mix and soften with a Blending Fork.
Add:
Dressing Mix
Cheddar Cheese.
Mix until softened and combined well.
Shape into a Ball.
Roll in Pecans.
Cover and refrigerate for at least 30 minutes and keep refrigerated
until ready to serve.
Serve with Hard Crackers.
Enjoy!
Peace in the Kitchen!
Goat Cheese with Chive, Cucumber and Shallots.
Cheese Ball:
2 tsp Olive Oil
4 large Shallots, diced
4 oz. Cream Cheese, room temperature
6 oz. Goat Cheese, room temperature
2 TBS Minced Chives
1/2 C Diced Cucumber (seeds removed) Cut the in half lengthwise and scoop out the seeds with a spoon)
Salt and Pepper to taste
Coating:
2 TBS Poppy Seeds
2 TBS Sesame Seeds
1 tsp Caraway Seeds
1 tsp Fleur de Sel (French Sea Salt)
1/2 tsp cracked Black Pepper
In a skillet on medium heat:
Poppy Seeds
Sesame Seeds
Caraway Seeds
Toast about 3 minutes.
Transfer to a small bowl.
Add:
Salt and Pepper.
Stir well to combine.
Cheese Ball.
In a skillet on medium - low heat:
Olive oil
Shallots
Salt to taste
Stir and saute for 15 minutes.
Remove from heat and cool completely.
In a Food Processor:
Cream Cheese
Goat Cheese
Pulse to combine well, scrape sides as needed.
Add:
Chives
Shallots
Cucumber
Pulse about 5 times to incorporate the ingredients.
Salt and Pepper to taste.
Transfer to plastic wrap, seal and refrigerate at least 2 hours. Can be made several days in advance and kept refrigerated.
Mold the cheese into a ball or a disc while it's still wrapped.
Refrigerate until ready to serve.
Roll in the coating and serve with a variety of crackers.
Transfer to a serving platter with the crackers.
Enjoy!
Peace in the Kitchen!
Blue Cheese and Candied Almonds and Walnuts.
Here's what you'll need:
Preheat the oven to 325 degrees.
1 - Sheet Pan lined with Parchment Paper
Cheese Ball.
1/3 pound of Soft Blue Cheese, your choice.
4 oz. Cream Cheese, room temperature
Honey
Salt and Pepper
Coating.
2 TBS Water
3 TBS Granulated Sugar
1 TBS Brown Sugar
1/2 tsp Cinnamon
1/2 tsp Salt
2 Sprigs of Fresh Thyme, strip the leaves and chop + additional for garnish
1/2 C toasted sliced Almonds
1/2 C toasted chopped Walnuts
In a saucepan on medium high heat , make a Simple Syrup:
Water
Granulated Sugar
Bring to a boil until sugar dissolves.
Remove from heat and cool completely.
In a medium mixing bowl:
Brown Sugar
Cinnamon
Thyme Leaves
Add Almonds, Walnuts and Simple Syrup.
Stir to coat well.
Transfer to the Sheet Pan in a single layer.
Bake for 30 minutes, stirring every 10 minutes.
Remove to a rack and cool completely.
Cheese Ball.
In a Food Processor:
Blue Cheese
Cream Cheese
Pulse to combine well, scraping the bowl as needed.
Season to taste with Salt and Pepper.
Wrap and seal well in plastic wrap.
Refrigerate at least 2 hours.
Can be made several days in advance and kept refrigerated
Mold the cheese into a ball or a disc while it's still wrapped.
Refrigerate until ready to serve.
Roll in the coating and serve with a variety of crackers.
Transfer to a serving platter with the crackers.
Just before serving, roll in the nuts.
Drizzle with Honey.
Sprinkle with additional Thyme Leaves.
Enjoy!
Peace in the Kitchen!
Cheddar, Olive with Dijon, Lemon and Dill.
Cheese Ball.
1/4 pound of Sharp English Farmhouse Cheddar Cheese, finely grated and set aside to reach room temperature.
4 oz. Cream Cheese, softened
1 C pitted Green Olives, roughly chopped.
1 TBS finely grated Lemon Zest
A pinch of Cayenne Pepper
1 tsp Dijon Mustard
Salt and Pepper to taste
Coating:
1/2 C finely chopped and well packed fresh Dill
Cheese Ball.
In a Food Processor:
Cheddar Cheese
Cream Cheese
Pulse to combine well.
Scraping the bowl as needed.
Add:
Olives
Lemon Zest
Cayenne Pepper
Dijon Mustard
Pulse a few more times.
Add:
Salt and Pepper to taste.
Mix to combine well.
Wrap and seal well in plastic wrap.
Refrigerate at least 2 hours.
Can be made several days in advance and kept refrigerated
Mold the cheese into a ball or a disc while it's still wrapped.
Refrigerate until ready to serve.
Just before serving:
Roll in Dill.
Transfer to a serving platter with the crackers.
Enjoy!
Peace in the Kitchen!
Baked Brie with Homemade Spiced Cranberry Sauce
Here's an appetizer for a Christmas Party.
It makes a beautiful presentation for a Holiday Party.
Here's what you'll need:
Preheat the oven to 425 degrees.
A baking dish to hold the Brie. We have a ceramic Brie Cheese Baking dish. You can use a pie plate.
1 - 8oz. round of Brie Cheese, room temperature.
1/3 C Spiced Cranberry Sauce, recipe to follow.
2 TBS Brown Sugar
1 tsp Vanilla
1 tsp Orange Zest
1/8 tsp Nutmeg
1/4 C Roasted, chopped Hazelnuts.
Fresh Rosemary Sprigs for garnish.
An assortment of crackers
Remove a thin layer of the rind on the top of the cheese.
Remove a small amount of the cheese to create a shallow hollow in the top, to hold a bit of the cranberry sauce.
Place the cheese in the baking dish.
If using a canned Cranberry Sauce:
1/3 C Cranberry Sauce
Brown Sugar
Vanilla
Orange Zest
Mix well.
Or you can make the homemade Spiced Cranberry Sauce at the end of this recipe. I use the homemade recipe.
Top the Brie with Spiced Cranberry Sauce and sprinkle it with the Hazelnuts.
Bake for 8 to 12 minutes.
Garnish with a sprig of fresh Rosemary.
Serve warm on a variety of crackers.
Enjoy!
Peace in the Kitchen!
Homemade Spiced Cranberry Sauce:
1 - 12oz. bag of Whole Fresh Cranberries, rinse and drain.
1/2 C Honey
1 TBS Brown Sugar
1 - 2" Cinnamon Stick
4 Green Cardamom Pods
1/4 tsp Nutmeg
1/8 tsp ground Cloves
3/4 C Water
1 TBS Orange Zest
2 TBS finely chopped Candied Ginger
1 TBS Grand Marnier
In a medium Saucepan on medium - low heat:
Cranberries
Honey
Brown Sugar
Cinnamon Stick
Cardamom Pods
Nutmeg
Clove
3/4 C Water
Cover and simmer for 10 minutes.
Add:
Orange Zest
Ginger
Grand Marnier
Stir well.
Remove the Cardamom Pods and the Cinnamon Stick.
Transfer to a bowl and cool completely.
Refrigerate covered until ready to use.
Enjoy!
Peace in the Kitchen!
It makes a beautiful presentation for a Holiday Party.
Here's what you'll need:
Preheat the oven to 425 degrees.
A baking dish to hold the Brie. We have a ceramic Brie Cheese Baking dish. You can use a pie plate.
1 - 8oz. round of Brie Cheese, room temperature.
1/3 C Spiced Cranberry Sauce, recipe to follow.
2 TBS Brown Sugar
1 tsp Vanilla
1 tsp Orange Zest
1/8 tsp Nutmeg
1/4 C Roasted, chopped Hazelnuts.
Fresh Rosemary Sprigs for garnish.
An assortment of crackers
Remove a thin layer of the rind on the top of the cheese.
Remove a small amount of the cheese to create a shallow hollow in the top, to hold a bit of the cranberry sauce.
Place the cheese in the baking dish.
If using a canned Cranberry Sauce:
1/3 C Cranberry Sauce
Brown Sugar
Vanilla
Orange Zest
Mix well.
Or you can make the homemade Spiced Cranberry Sauce at the end of this recipe. I use the homemade recipe.
Top the Brie with Spiced Cranberry Sauce and sprinkle it with the Hazelnuts.
Bake for 8 to 12 minutes.
Garnish with a sprig of fresh Rosemary.
Serve warm on a variety of crackers.
Enjoy!
Peace in the Kitchen!
Homemade Spiced Cranberry Sauce:
1 - 12oz. bag of Whole Fresh Cranberries, rinse and drain.
1/2 C Honey
1 TBS Brown Sugar
1 - 2" Cinnamon Stick
4 Green Cardamom Pods
1/4 tsp Nutmeg
1/8 tsp ground Cloves
3/4 C Water
1 TBS Orange Zest
2 TBS finely chopped Candied Ginger
1 TBS Grand Marnier
In a medium Saucepan on medium - low heat:
Cranberries
Honey
Brown Sugar
Cinnamon Stick
Cardamom Pods
Nutmeg
Clove
3/4 C Water
Cover and simmer for 10 minutes.
Add:
Orange Zest
Ginger
Grand Marnier
Stir well.
Remove the Cardamom Pods and the Cinnamon Stick.
Transfer to a bowl and cool completely.
Refrigerate covered until ready to use.
Enjoy!
Peace in the Kitchen!
Thursday, October 9, 2014
Tex - Mex Chocolate Latte
This is a great Fall and Winter Latte with a kick. We like spice in Texas.
This recipe is for one Latte.
1 Shot of Espresso ( if you don't have an espresso machine you can use Medaglia d'Oro instant Espresso Coffee).
2 tsp Cocoa Powder ( I use Hershey's Special Dark)
A Pinch of Cayenne Pepper, to taste.
1/2 C Heavy Cream
1/2 C Whole Milk
In a large Pyrex Measuring Cup:
Espresso
Cocoa Powder
Cayenne
Pepper
Whisk well.
Heat the Cream and Milk in a Saucepan on the stove or in a microwave oven.
Add Milk to the Coffee and whisk well.
Pour into a coffee mug and reheat in the microwave.
Sprinkle with additional Cocoa Powder.
Enjoy!
Peace in the Kitchen!
This recipe is for one Latte.
1 Shot of Espresso ( if you don't have an espresso machine you can use Medaglia d'Oro instant Espresso Coffee).
2 tsp Cocoa Powder ( I use Hershey's Special Dark)
A Pinch of Cayenne Pepper, to taste.
1/2 C Heavy Cream
1/2 C Whole Milk
In a large Pyrex Measuring Cup:
Espresso
Cocoa Powder
Cayenne
Pepper
Whisk well.
Heat the Cream and Milk in a Saucepan on the stove or in a microwave oven.
Add Milk to the Coffee and whisk well.
Pour into a coffee mug and reheat in the microwave.
Sprinkle with additional Cocoa Powder.
Enjoy!
Peace in the Kitchen!
Wednesday, October 8, 2014
Jalapeño Cranberry Cornbread Pudding with Whiskey Sauce
This is such a great Texas dessert. I've included my personal recipe for Jalapeño Cranberry Cornbread that's used in this recipe and the recipe for Whiskey Sauce.
Jalapeño Cranberry Cornbread Pudding.
Here's what you'll need:
1 recipe of my Cornbread. (to follow)
1 recipe of Whiskey Sauce (to follow)
For the Pudding:
Preheat the oven to 350 degrees
1 - 2 quart casserole dish sprayed with a non stick vegetable cooking spray.
Pudding Recipe:
1 C (2" cubes) of the prepared Jalapeño Cranberry Cornbread
8 TBS Butter
2 C Heavy Cream
1/2 C Granulated Sugar
1/2 C Brown Sugar
1 TBS Vanilla
1 1/2 tsp Salt
5 Large Eggs
In a Saucepan on medium - high heat:
Melt Butter and cook until begins to turn golden brown.
Remove from heat
Add:
Heavy Cream
Whisk well.
Add:
Granulated Sugar
Brown Sugar
Vanilla
Salt
Whisk until both Sugars dissolve.
Add:
Eggs
Whisk until incorporated.
Spoon the Cornbread cubes into the baking dish.
Pour the batter over the Cornbread.
Bake covered for 30 minutes.
Uncover and continue to bake for 30 minutes more.
Remove the dish to a rack to cool for 10 minutes.
Serve with Whiskey Sauce.
Whiskey Sauce:
1 1/2 C Granulated Sugar, divided
1/4 C Water
1/2 C Heavy Cream
8 TBS Butter, cubed
1/4 C Whiskey
1/4 tsp Salt
1/4 tsp Nutmeg
1 Large Egg
In a Saucepan on medium-high heat:
1 C Sugar
Water
Cook 3 minutes, stirring constantly.
Continue cooking for 10 minutes, without stirring.
Remove from heat.
Add:
Cream
Butter
Whiskey
Salt
Nutmeg
In a large heatproof bowl:
Egg
1/2 C Sugar
Whisk well.
Slowly whisk Cream Sauce into the Egg mixture.
Return to Saucepan and reheat for 2 minutes, stirring constantly until it begins to thicken.
Drizzle over individual servings of the Pudding.
Enjoy!
Peace in the Kitchen!
Jalapeño Cranberry Cornbread Pudding.
Here's what you'll need:
1 recipe of my Cornbread. (to follow)
1 recipe of Whiskey Sauce (to follow)
For the Pudding:
Preheat the oven to 350 degrees
1 - 2 quart casserole dish sprayed with a non stick vegetable cooking spray.
Jalapeño Cranberry Cornbread Recipe:
Here's what you'll need:
Preheat the oven to 375 degrees.
1 - 10" Cast Iron Skillet
Here's what you'll need:
Preheat the oven to 375 degrees.
1 - 10" Cast Iron Skillet
2 TBS Vegetable Oil and 2 TBS Butter
3 C Marie Callender's Cornbread Mix ( if you don't have Marie Callender's available, make your favorite Cornbread batter and add Jalapeño, Cilantro and Dried Cranberries to the batter.)
1 1/2 C Water
3 Jalapeno's seeded and minced and combined with 2 TBS of Fresh Cilantro, chopped and placed in a Mortar and Pestle to create a paste.
1/2 C Dried Cranberries
Melt Butter and Oil in the Skillet, in the preheated oven.
In a bowl:
Mix Cornbread mix and Water, blend well.
Fold in the Jalapeno/Cilantro Paste and Cranberries.
Pour the batter into the heated skillet and bake for 45 minutes
Pour the batter into the heated skillet and bake for 45 minutes
Pudding Recipe:
1 C (2" cubes) of the prepared Jalapeño Cranberry Cornbread
8 TBS Butter
2 C Heavy Cream
1/2 C Granulated Sugar
1/2 C Brown Sugar
1 TBS Vanilla
1 1/2 tsp Salt
5 Large Eggs
In a Saucepan on medium - high heat:
Melt Butter and cook until begins to turn golden brown.
Remove from heat
Add:
Heavy Cream
Whisk well.
Add:
Granulated Sugar
Brown Sugar
Vanilla
Salt
Whisk until both Sugars dissolve.
Add:
Eggs
Whisk until incorporated.
Spoon the Cornbread cubes into the baking dish.
Pour the batter over the Cornbread.
Bake covered for 30 minutes.
Uncover and continue to bake for 30 minutes more.
Remove the dish to a rack to cool for 10 minutes.
Serve with Whiskey Sauce.
Whiskey Sauce:
1 1/2 C Granulated Sugar, divided
1/4 C Water
1/2 C Heavy Cream
8 TBS Butter, cubed
1/4 C Whiskey
1/4 tsp Salt
1/4 tsp Nutmeg
1 Large Egg
In a Saucepan on medium-high heat:
1 C Sugar
Water
Cook 3 minutes, stirring constantly.
Continue cooking for 10 minutes, without stirring.
Remove from heat.
Add:
Cream
Butter
Whiskey
Salt
Nutmeg
In a large heatproof bowl:
Egg
1/2 C Sugar
Whisk well.
Slowly whisk Cream Sauce into the Egg mixture.
Return to Saucepan and reheat for 2 minutes, stirring constantly until it begins to thicken.
Drizzle over individual servings of the Pudding.
Enjoy!
Peace in the Kitchen!
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